1 small (about 1" diameter, 5-6"long) zucchini, shredded
1 1/4 cup lowfat buttermilk
2 eggs, beaten
1 tsp vanilla extract
1/2 cup white flour
1/2 cup wheat flour
1 TBSP milled flax seed
1 TBSP Splenda
1 tsp baking soda
1 tsp cinnamon
2 TBSP butter or margarine, softened
1 TBSP raw honey
1 TBSP chopped walnuts or pecans
Heat a skillet or griddle on medium heat. Mix zucchini and wet ingredients together. Add in dry ingredients and stir to combine.
Spray pan with cooking spray right before pouring pancakes. Pour by 1/2 cup dropfuls onto pan. Cook until bubbly, flip and cook another 3-5 minutes until both sides are well-browned.
In a small food processor, whip butter, honey, and nuts together.
Spread 1 tsp of honey butter on each cake. Makes 6 large 1-serving cakes.