Zucchini Bread Pancakes

01Method

1. 1

   Stir the lemon juice into the milk and let it stand until it begins to curdle, about 5 to 10 minutes.

2. 2

   Whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl, then create a well in the center. Pour in the curdled milk mixture, egg, butter, and vanilla extract, stirring until the batter just comes together. Fold in the zucchini until evenly distributed.

3. 3

   Warm a large skillet over medium heat and lightly coat it with cooking spray. Ladle roughly quarter-cup portions of batter onto the skillet and cook until bubbles form across the surface, about 2 minutes. Flip each pancake and continue cooking until the underside is golden brown, about 2 more minutes.