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Whole Wheat Zucchini Pancakes

Author: Heidi Clarke
In my produce basket this past week, I got about a zillion zucchinis. Though I love them plain (especially grilled or roasted - delicious!), zucchini is pretty much the only vegetable (barring mushrooms, of course) that my sons dislike.

You'd think I'd be happy with them eating all the other vegetables that they do eat...I mean they chomp on tomatoes like apples, and (truly) have asked for carrots for breakfast before. I ought to be happy, right?

Not so. Zucchinis will be consumed by my children - whether they like it or not.

*cue - enter zucchini pancakes...with freshly ground whole wheat and oats, to try to make them as healthy as cake can be...*

PS - My husband hates pancakes. He sides with Jim Gaffigan on it's inability to be a meal - since it is 'cake'. With all the zucchini and whole wheat and oats, I was sure my husband would see the light that is pancakes (pretty much my favorite food, ever). Alas, not so. Though he admited they were delicious and filling, he's still stuck on the whole'cake' thing. Maybe I should change their names...?

Recipe: Whole Wheat Zucchini Pancakes

This recipe is easy to adapt to your individual tastes. One of the great things about this recipe is that it is a yummy breakfast with some healthy veggies mixed in with it! My kids continue to love it when I make these yummy pancakes in the morning.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 6-8 people
Yields: 36-42 pancakes

Ingredients

4 eggs
4 cups grated zucchini
1 banana, mashed
2 1/2 cups buttermilk or milk of choice (almond, etc.)
1 cup all purpose flour
11/2 cups whole wheat flour
1 cup oats
1 tsp salt
3 tbsp oil of choice or melted butter
4 tsp baking powder
1 tbsp vanilla (pure Mexican Vanilla is best)
1 tbsp cinnamon

sour cream
applesauce

Ingredients for Sale

Home Delivered in Peachtree City

Instructions

Grate zucchini by hand or with a food processor (my newest kitchen friend...I love my ninja dearly!).
Mix all ingredients until smooth. If batter is too thick, add more milk or oil. If too runny, add a bit more flour (if more than a 1/2 cup of flour added, also add a tsp of baking powder).
Heat an electric griddle (or stove top griddle) to about 250 degrees. Spritz oil to keep batter from sticky. Use a 1/4 cup measuring cup to ladle batter onto griddle. Toast on each side,

Serve with homemade applesauce and sour cream. (Or just syrup, like a normal pancake...)

Notes

I have made this recipe several times now, with several adaptations. I have left out the banana, exchanged the oil with applesauce, added 1/2 cup of amaranth (delicious - makes it taste almost nutty), used yellow squash instead of zucchini, and made it gluten free - using a mix of almond flour, millet flour, rice flour, and sorghum flour. All have been good, some have been better than others. Feel free to play with ingredients you have on hand (I think I will try grated carrots in my next batch!), and remember - you really can't go wrong with pancakes (especially if you top them with syrup!)

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