Zucchini Pancakes

Veggies for brekkist :P

• Ready In: 35 mins
• Serves: 24
• Yields: 24 4-inch pancakes

Ingredients

• 1  cup whole wheat flour
• 3⁄4 cup all-purpose flour
• 1⁄3 cup cornmeal, preferably stone ground
• 1⁄4 cup  quick-cooking rolled oats
• 2  tablespoons sugar
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon (optional)
• 1  pinch  freshly grated nutmeg or 1  pinch ground nutmeg
• 1 3⁄4 cups plain soymilk, plus
• 1  tablespoon plain soymilk
• 3  tablespoons  oil
• 1⁄4 cup honey
• 1⁄2 cup ground flax seeds
• 1  cup zucchini, grated

Directions

1. Whisk together in a large bowl the first 10 ingredients (up to nutmeg).
2. Whisk together in another bowl the next 5 ingredients (soy milk to flax seeds).
3. Add the zucchini to the wet ingredients.
4. Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Spoon 1/4 cup batter onto a heated (medium heat or 350 F), greased griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200 F oven while you finish cooking the rest. Serve with pure maple syrup or honey.