Zucchini Pancakes with Lemon Mascarpone Cream - Tiny Red Kitchen

Ingredients

• 2 eggs
• 3 tablespoons avocado oil
• 2 tablespoons dark brown sugar
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 2 medium zucchini (shredded)
• 1/2 cup toasted chopped walnuts
• 1 cup flour
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• Pinch fresh grated nutmeg
• Neutral oil or butter (for cooking)
• 1/2 cup mascarpone cheese (softened)
• Juice and zest of 1 lemon
• 2 tablespoons powdered sugar