Zucchini Bread Pancakes

1. c all purpose flour
3/4 c. whole wheat flour
1 tsp salt
4 tsp baking powder
3 Tbsp sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 1/2 c. milk
2 eggs
2 c. zucchini, shredded
1 tsp vanilla
3 Tbsp butter, melted
1. In a large mixing bowl, combine dry ingredients: flour, salt, baking powder, sugar, cinnamon, and nutmeg. In another bowl, whisk together milk, eggs, zucchini, vanilla, and melted butter. Pour wet ingredients into dry ingredients and stir until well-combined.
2. Coat a griddle with butter or spray with cooking spray and set to medium-high heat. Drop Tablespoons of batter onto the griddle; cook 1-2 minutes on each side, until brown and cooked through. Makes about 48 silver dollar-sized pancakes.

Freezing Directions:

Flash freeze on a baking sheet lined with parchment paper. When frozen, transfer to gallon freezer bag. To defrost, place three pancakes on a plate and microwave for 30-60 seconds, until warm throughout.