These Courgette Bread Pancakes are a tasty way to get some vegetables into your morning meal. Adding grated courgette gives it moisture and a light flavor, and maple yogurt on top makes it a little sweeter. Great for a healthy breakfast in the morning!
Ingredients: 1 cup grated courgette zucchini. 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 large egg. 1 cup buttermilk. 1/4 cup melted butter. 1 teaspoon vanilla extract. For Maple Yogurt:. 1/2 cup Greek yogurt. 2 tablespoons pure maple syrup. 1/2 teaspoon vanilla extract.
Instructions: In a large bowl, combine the grated courgette, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay. Heat a griddle or non-stick skillet over medium-high heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of the pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip the pancakes and cook until they are golden brown on both sides. For the maple yogurt, mix together the Greek yogurt, maple syrup, and vanilla extract in a small bowl. Serve the Courgette Bread Pancakes with a dollop of maple yogurt on top. Enjoy your delicious and nutritious pancakes!
Prep Time: 15 minutes
Cook Time: 15 minutes
Society Of Mediterranean Archaeology
