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Zucchini Walnut Pancakes
Ingredients
  • 1 ½ cups (170g) white whole wheat flour
  • ¼ cup (50g) granulated sugar
  • 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup (227g) buttermilk
  • ¼ cup (50g) extra virgin olive oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon packed finely grated lemon zest (from 1 large lemon)
  • 8 ounces zucchini, coarsely shredded (about 2 cups)
  • ½ cup (56g) roughly chopped walnuts
  • Maple syrup and butter, for serving
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