Veggies…for Breakfast?!? Sweet Zucchini Pancakes Recipe
|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 sweet zucchini pancakes, my 7-year-old veggie hater cried foul. He got up from the table and refused to come back. 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 jokingly.
After looking at it quizzically for a few seconds, he broke into a smile, then popped the world’s tiniest pancake into his mouth. When he did, I clutched my throat and collapsed on the floor dramaticall, 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 next time that I served these pancakes, 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.