Bring a little zucchini bread warmth to fall and winter mornings with these hearty zucchini bread pancakes made with lots of shredded zucchini, oat flour, and toasted walnuts.
Whisk the dry ingredients together in a large mixing bowl. Make sure to work out any lumps in the brown sugar.
Whisk the wet ingredients together in a separate bowl until well combined.
Add the wet ingredients to the dry and fold together until almost completely combined.
Gently fold in the zucchini and walnuts.
Cook the pancakes on a hot, lightly greased skillet. The batter will be thick, so nudge it out into a circle after you ladle it out. Flip when the edges are beginning to look a little dry. Note: I use an ice cream scoop to portion out even pancakes.
Serve with butter and maple syrup. Add crushed walnuts on top if desired.
Notes
Freeze cooled pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the toaster, toaster oven, or microwave.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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