We loved these novel, healthy pancakes, and couldn't believe we didn't think of making something like them earlier. So delicious. This is based on a recipe from Weelicious, a great online source for kid food. While we finished up the last crumbs, we talked about using all kinds of veggies in place of the zucchini. Broccoli and cauliflower would work, or sweet potatoes, white potatoes and leeks, mushrooms, or a combo. They would be delicious served with marinara sauce, a yogurt sauce such as tzaziki or Trader Joe's Cilantro & Chive Yogurt Dip, or babaganoush, made from eggplants and spices.
Ingredients
- 1 cup zucchini, roughly chopped
- 1/4 cup flour
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder
- canola or vegetable oil
Instructions
- Put the veggies in a food processor and pulse to chop fine.
- Transfer veggies into a bowl and add the flour, salt, egg, basil and garlic powder. Mix to combine.
- Heat oil in a large skillet over medium heat, and put a generous tablespoon of batter into the pan for each pancake.
- Cook for 1-2 minutes on each side.
More Information
Serve with marinara sauce, a yogurt sauce , or other dip of your choice.
Print
Email
Subscribe to the newsletter!
You’ll get periodic updates with recipes, Q&A’s with chefs and kid food experts, observations, quizzes and simple activities for your kids — i.e., a fun farmer’s market treasure hunt. Don’t worry – we won’t bombard you with mail or ads.
