Mom's Zucchini Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons sugar
• 2 eggs
• 1 cup milk
• 1/4 cup melted butter
• 1/2 cup grated zucchini

Directions

1. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar and stir until mixed.
2. In a separate bowl, whisk together the eggs, milk, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Gently fold in the grated zucchini.
5. Heat a non-stick skillet over medium heat.
6. Drop about 1/4 cup of the pancake batter onto the warm skillet.
7. Cook until the pancake is golden brown, about 2 minutes per side.
8. Repeat with the remaining batter.
9. Serve with butter and syrup.

Interesting Facts

• The zucchini adds a delightful texture and flavor to the pancakes.
• Zucchini is an excellent source of vitamin C, potassium, and fiber.
• These pancakes are also great for meal-prepping and can be frozen for up to 3 months.