Mix together all the dry ingredients in a large bowl and set aside.
Whisk together all the wet ingredients (except for zucchini) in a large measuring cup or a bowl.
Pour all the wet ingredients into the bowl containing the dry ingredients and mix gently until just combined.
Mix in the shredded zucchini until well combined.
The mixture will be quite runny but that's ok.
Either make pancakes straight away (whichever way you prefer - in a pan or in a pancake maker) or leave the mixture in the fridge overnight, to be used in the morning.
Serve with sliced fruit and a drizzle of maple syrup or rice malt syrup.
This amount makes about 12 to 14 pancakes, depending on how much batter you use. You see ours are quite small - we use the Tefal Multi Function Snack Maker with interchangeable plates. It's fabulous because one machine can do so many things and the plates take up very little room.Also, I believe these would freeze well but we always gobble up all of ours so I've not tested freezing them yet. Stay tuned!
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(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.