Ingredients
4
4 servings
- •1 tablespoon lemon juice
- •1 cup milk
- •1 ½ cups all-purpose flour
- •2 tablespoons white sugar
- •1 teaspoon ground cinnamon
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •1 large egg
- •2 tablespoons unsalted butter, melted
- •1 teaspoon vanilla extract
- •1 cup shredded zucchini
- •nonstick cooking spray
Instructions
- Add lemon juice to a cup of milk. Set aside until milk starts to curdle, 5 to 10 minutes.
- Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Pour in curdled milk, egg, melted butter, and vanilla extract. Stir with a spoon or whisk until the batter is just combined. Add shredded zucchini and mix until well incorporated.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula, and cook until browned, about 2 more minutes.
Nutritional Facts
Per 4 servings
- Calories: 305
- Carbohydrate: 47g
- Fat: 9g
- Fiber: 2g
- Protein: 9g
- Sugar: 10g
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