– 2 cups whole wheat flour – 2 teaspoons baking powder – 1 teaspoon cinnamon – ½ teaspoon baking soda – ¼ teaspoon salt – 2 eggs – 1 cup milk – 4 tablespoons melted butter, slightly cooled, plus more for cooking – 1 teaspoon vanilla extract – 1 cup grated zucchini or summer squash, squeezed very dry (about 1 small zucchini) – Maple syrup, applesauce, nut butter, or topping of choice (optional)

Step 1.

Grate the zucchini.

Step 2.

Stir together the flour, baking powder, cinnamon, baking soda, and salt in a medium bowl.

Step 3.

Stir together the milk, eggs, butter, and vanilla extract in a separate bowl.

Step 4.

Gently stir the wet ingredients into the dry ingredients. Fold in the zucchini.

Step 5.

Heat a nonstick or cast iron skillet over medium heat. Add 1 teaspoon butter and stir to melt and coat. Place about 1/4 batter on the pan for each pancake, spreading gently to about 1/2 inch thick.

Step 6.

Cook for 3-4 minutes or until you see little bubbles on the surface and that the edges are set. Gently flip over and cook for an additional 3-4 minutes.

Step 7.

Serve warm with optional toppings. Enjoy!