Zucchini Bread Pancakes

1. Add lemon juice to a cup of milk. Set aside until milk starts to curdle, 5 to 10 minutes.

2. Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Pour in curdled milk, egg, melted butter, and vanilla extract. Stir with a spoon or whisk until the batter is just combined. Add shredded zucchini and mix until well incorporated.

3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula, and cook until browned, about 2 more minutes.

Cook's Notes:

Do not squeeze water out of your zucchini if using fresh. If using frozen, just drain lightly. You need the water so your batter is not too thick. If your batter is too thick, add a little more milk or water.