Zucchini Bread Pancakes

• 2 cups Whole Wheat Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1 cup Shredded Zucchini
• 1 cup Canned Crushed Pineapple, Drained
• 1/2 cups Pineapple Juice (reserved From Crushed Pineapple)
• 1 cup Milk
• 2 whole Eggs, Whisked Lightly
• 1 teaspoon Vanilla
• 1 Tablespoon Coconut Oil Plus Extra For Greasing Griddle
• 1/2 cups Greek Yogurt
• 1/3 cups Maple Syrup Or More As Desired
• 1/4 cups Toasted, Chopped Walnuts

1. Heat a large skillet or griddle to medium and grease with a bit of coconut oil.
2. Whisk the dry ingredients together (flour through salt) in a large bowl. Toss the zucchini and pineapple in the dry ingredients (this will keep them evenly distributed throughout the pancakes.) Set aside.
3. Combine the pineapple juice, milk, eggs, vanilla, and oil together. Add this into the dry ingredients and mix until well combined, but don't over-mix. Add more milk or pineapple juice if your mixture appears dry. (This will depend on how moist your shredded zucchini is.)
4. Ladle batter by 1/4 cup measurements onto the greased skillet, leaving space between each scoop. Cook about 4 minutes per side or until bubbles begin to form on the surface. Flip and cook for an additional 2-3 minutes. Remove cooked pancakes to a plate and repeat cooking the rest of the batter.
5. Serve with a dollop of plain Greek yogurt, maple syrup, and toasted walnuts.

whole wheat flour, baking powder, baking soda, ubc, zucchini, pineapple, pineapple juice, milk, eggs, vanilla, coconut oil, greek yogurt, maple syrup, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/zucchini-bread-pancakes-2/ (may not work)