zucchini bread pancakes

INGREDIENTS

• 2 large eggs
• 3 tablespoons olive oil
• 2 tablespoons light brown, dark brown or granulated sugar
• 1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
• 1/2 teaspoon vanilla extract
• 2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine
• 1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour)
• 1/4 teaspoon table salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground or freshly grated nutmeg
• Butter or oil, for coating skillet