Veggies…for Breakfast?!? Sweet Zucchini Pancakes Recipe (Kids Cook Monday)
|September 16, 2013||Posted by Stacy under Breakfast, Recipes|
Wondering what to do with the bounty of zucchini from your backyard garden? Here’s an idea: sweet zucchini pancakes. They are a new fave in my house! Serve them for breakfast, and your child will have consumed a green veggie before he even leaves for school (imagine!). They also make a tasty lunch or dinner.
The first time that I served these pancakes, my 7-year-old veggie hater balked. At first, I felt defeated. But then I handed him a practically microscopic pancake formed after an itty-bitty drop of batter fell onto the griddle. “Here’s your breakfast!” I announced.
After looking at it quizzically for a few seconds, he popped the micro-pancake into his mouth. As he did, I grabbed my throat and collapsed on the floor dramatically, which got him laughing. “Ok, I’ll have some,” he relented. Then he sat down at the table and proceeded to eat every bite.
The last time that I served the pancakes (yestserday), he asked for–and polished off–seconds and thirds (about 7 or 8 pancakes total). Quite a showing for a kid with a normally small appetite and an aversion to green food.
Getting your kids involved in making the pancakes will up the odds that they eat them, of course. My little helper (age 5) assisted by measuring and mixing ingredients. Older kids can grate the zucchini and flip the ‘cakes, too. And don’t forget to have them help with clean up. It’s a good habit to start early!
I typically make a big batch of these zucchini cakes on the weekend or when my kids are at school. Then all you need to do is reheat and serve.
Sweet Zucchini Pancakes
Yields: about 18 pancakes
1 1/4 cups whole-wheat pastry flour
1/4 cup almond meal
2 heaping tablespoons ground flaxseeds
3/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3 large eggs
3 tablespoons oil (I actually forgot to add oil the last time that I made the ‘cakes and they still came out great!)
1 1/2 tablespoons brown sugar
3 tablespoons milk (can substitute almond or hemp milk)
3 tablespoons plain yogurt (can substitute unsweetened applesauce)
1 1/2 teaspoosn vanilla
2 cups shredded zucchini–about 2 medium zucchini (also works well with yellow squash)
In a bowl, whisk together flour, almond meal, flaxseeds, baking soda and cinnamon. In a large bowl, combine eggs, oil, sugar, milk, yogurt and vanilla until smooth. Stir in shredded zucchini. Stir dry ingredients into zucchini batter, mixing until just combined.
Heat a large griddle or skillet to medium heat. Coat skillet with butter or oil. Scoop 1/4 cup of batter onto griddle. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two until golden brown underneath.
Serve with a sprinkle of powdered sugar, pure maple syrup, yogurt or unsweetened applesauce, and a side of fresh fruit.
Do you have a favorite healthy breakfast that includes vegetables? If so, I’d love to hear about it! Please scroll down to leave a comment.