1 ½cupsflourwheat flour can be substituted for all-purpose
chocolate chips- for sprinkling over pancakes
syrup- I recommend buttermilk syrup
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In a large mixing bowl, stir the buttermilk and baking soda together. Add the egg yolks to the buttermill, place the egg whites in a separate, medium mixing bowl. With clean beaters on an electric hand mixer, beat the egg whites until stiff peaks form. Set aside.
In a small bowl, about 2 cup size, add the flour, salt, sugar, cinnamon, baking powder, nutmeg, and all-spice. Stir.
Add the dry ingredients to the buttermilk and mix with the electric hand mixer, just until the flour is combined. Add the oil and grated zucchini and mix again, briefly. Use a rubber scraper to gently fold the egg whites into the batter.
Grease a hot griddle (about 350 degrees) and pour the batter on in the size of pancakes you want. I use a 1/4 cup measurer, and heap it slightly with batter. This makes a good size pancake, about 5 inches across. Cook for about a minute and a half, until the pancake batter has bubbled and is cooked around the edges. Flip the pancakes and cook the other side. Only flip once to maintain the fluffiness of the pancakes.
Serve immediately. Sprinkle the top pancake with chocolate chips and drizzle with syrup.