Zucchini Muffin Pancakes with Vanilla Cream Sauce

For the pancakes:
Preheat griddle or large non-stick skillet over medium heat. Preheat oven to 200ºF with a large cookie sheet inside.

Shred the zucchini over a clean towel or several paper towels. Gather the corners of the towel and squeeze the water out of the shredded zucchini. Core the apple and shred it. No need to squeeze to remove moisture. You will need 1 cup of each.

Measure two cups of flour into a large mixing bowl. Add in the zucchini, apple, nuts and raisins. Whisk to coat with flour. Stir in the spices, baking powder and salt.

Measure 1 cup of milk into a microwave safe container. Add in the solid coconut oil and the agave. Heat in the microwave until the coconut oil has melted, about 30 seconds. Stir to combine.

Add the liquids into the flour mixture. Whisk the egg separately and then add it into the pancake mixture. Mix until even moistened. Do not over mix or pancakes will get tough.

Lightly coat your griddle with spray oil. Drop pancake batter onto it with a 1/4 cup scoop. Fit only as many as will easily fit in the griddle—you’ll probably need to cook these in batches. Cook until the edges appear dry and tiny bubbles appear on the surface, about 3 minutes. Flip pancakes over and cook for another 3 minutes. Remove pancakes to the heated cookie sheet from oven. Keep pancakes warm in the oven as you continue to cook the rest of the batter, adding cooked pancakes to sheet as they are done. Makes fourteen 4 inch pancakes.

For the vanilla cream sauce:
In a small saucepan, over medium heat, melt butter, When melted, add in the half-and-half and vanilla extract. Whisk in the powdered sugar. Increase heat to just boiling and simmer, uncovered, until mixture thickens slightly. This will take about 10 minutes. Stir occasionally to keep it smooth. When thickened, remove from heat and carefully pour into a serving pitcher. Serve over hot pancakes.