Zucchini Bread Breakfast Pancakes
2 cups shredded zucchini
1 1/4 cups white whole-wheat flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice blend
1/4 teaspoon salt
2 large eggs
1 cup plus 2 tablespoons low-fat milk
2 tablespoons melted butter
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1/2 cup toasted pecans, chopped
Put shredded zucchini in a clean kitchen towel and squeeze to remove as much moisture as possible.
Whisk flour, baking powder, pumpkin pie spice and salt in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and whisk until combined. Fold in the zucchini and nuts.
Coat a large nonstick skillet (or griddle) with cooking spray; heat over medium heat. Cook pancakes in batches, using a scant 1/3 cup batter for each and spreading it to make them about 4 inches wide. Cook until bubbles dot the surface, 1 to 3 minutes. Flip and brown on the other side, 1 to 2 minutes more. Reduce the heat if the pancakes are browning too quickly. Serve hot.