How to Make Zucchini Breakfast Pancakes

Matcha Pancakes

Flatten out scoop to make a flat pancake.

Recipe Summary Matcha Pancakes

We're strong believers in sleeping in and brunching on the weekends (we didn't work hard all week for nothing!), so it's only natural that we treat ourselves to one of our favorite brunch foods: the classic pancake. There's just something about stacks of fluffy, buttery breakfast cakes that makes us feel like we're starting the morning off with dessert, especially if there are chocolate chips inside. Happy brunching! Top with more white chocolate chips, honey, butter, and enjoy.

Ingredients | Zucchini Breakfast Pancakes

1 cup all-purpose flour

1 tablespoon green tea powder (matcha)

2 teaspoons baking powder

¼ teaspoon salt

1 cup cashew milk

1 tablespoon cashew milk

1 egg

2 tablespoons olive oil

2 teaspoons vanilla extract

¼ cup white chocolate chips

Directions

Whisk flour, matcha, baking powder, and salt together in a bowl. Make a well in the center of the mixture; add 1 cup plus 1 tablespoon cashew milk, egg, olive oil, and vanilla extract. Whisk batter briefly until just combined with some small clumps of flour remaining. Add chocolate chips; stir again briefly.

Grease a small saucepan lightly; heat over medium-low heat. Transfer 2 to 3 spoonfuls of batter onto the center of the pan, spreading batter with the back of the spoon. Cook until small bubbles start to rise to the surface and burst, about 1 minute. Flip and cook until edges are lightly golden brown, about 1 minute more.

Info | Zucchini Breakfast Pancakes

prep: 10 mins cook: 2 mins total: 12 mins Servings: 6 Yield: 6 small pancakes

TAG : Matcha Pancakes

Breakfast and Brunch, Pancake Recipes,