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Zucchini Pancakes

I’ve been loving recipes that sneak in veggies. Here’s another one. This is adapted from Joy Bauer’s broccoli pancake recipe. Check it out!

Zucchini Pancakes for All

Why are they for everyone? Because you cannot tell there is zucchini in there! The flavor, color and texture is just like the good ol’ non veg version.

Put a little butter and a drizzle of real maple syrup for a traditional treat or try some goat cheese and berries with just a touch of maple syrup for a more savory breakfast.

The recipe takes about 35 minutes to make and produces 18 pancakes. I freeze the leftovers in bags of four for easy weekday breakfasts. Here’s what you need:

½ of a medium sized zucchini (1/2 cup)

1 ½ cups of milk

2 eggs

1 ½ cups flour (I often do ¾ cup whole wheat and ¾ cup white flours)

2 teaspoons baking powder

¼ teaspoon salt

Peel the zucchini and cut into medallions. Steam in the microwave until soft (2-3 minutes) with 1 TBS water.

Puree the zucchini in a food processor until it is smooth.

Add the milk and eggs to the zucchini and blend until it’s smooth and thoroughly mixed.

In a separate bowl mix the flour, baking powder and salt.

Add the dry ingredients to the zucchini mixture and stir until it’s well combined.

Spray a non-stick skillet with oil spray and heat to medium.

Measure out ¼ cup of batter and cook for 1- 2 minutes on each side.






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