These Zucchini Pancakes are fluffy, low in sugar and are SO delicious! Pile on the butter and maple syrup and say hello to a delicious, healthier breakfast!
Cut the ends off of the zucchini. Grate the zucchini. Using a strainer or a tea towel, squeeze the excess moisture out of the zucchini. Set aside.
In a large bowl, mix your flour, brown sugar sugar, baking powder, salt and cinnamon together. Next, add in your mashed banana, milk, and egg. Combine well. Lastly, gently fold in your zucchini.
Heat a non-stick skillet on low-medium heat and add butter or cooking spray. Using a 1/4 measuring cup, add in your batter. When bubbles begin to form, or after 2-3 minutes have passed, gently flip your pancake. Cook on the other side for another 2 minutes or so or until the bottom has become golden brown.
Continue to make the pancakes until you have no batter remaining. Serve warm with fresh butter and maple syrup if desired. Enjoy!