Green Veggie Pancakes

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.

45 min

Breakfast

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.

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