Moist, fluffy and perfectly spiced, these healthy pancakes are the perfect answer to a garden that is over-flowing with zucchini!
Melt the butter and set aside. In a large bowl, whisk together the buttermilk (or dairy free sub), eggs, and vanilla. Stir in the butter.
In a medium bowl, whisk together both of the flours, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Stir the dry ingredients into the wet ingredients using a rubber spatula until just combined. Fold in the zucchini.
Heat a medium frying pan to medium and add the oil or butter to the pan. Once heated, scoop about 1/3 cup of the pancake batter into the centre of the pan and smooth to form a circle approximately 6 inches in diameter. Cook until bubbles form at the surface, about 3-4 minutes (you can peek under it with a spatula to see if the bottom has browned nicely, every stove will vary depending on how hot it gets); flip the pancake and cook it on the other side until golden brown, another 3 or so minutes. Repeat with the remaining pancakes and serve with maple syrup! You can keep the pancakes warm as you cook them by storing them in an oven-proof dish covered with aluminum foil at 250F.
*substitute the buttermilk for almond milk or regular milk mixed with 1 tablespoon of white vinegar, left to stand for 5 minutes before using.