Zucchini is everywhere in early fall, so why not add this nutritious vegetable to the most important meal of the day? These Sweet Zucchini Pancakes are packed with fiber, protein and vitamin C and are a great way to start the morning. This recipe comes to us from Stacy at School Bites.
Kid: Grate zucchini and measure out ingredients.
Together: In a bowl, whisk together flour, almond meal, flaxseeds, baking soda and cinnamon.
Together: In a large bowl, combine eggs, oil, sugar, milk, yogurt and vanilla until smooth.
Kid: Stir in shredded zucchini.
Together: Stir dry ingredients into zucchini batter, mixing until just combined.
Adult: 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.
Together: Serve with a sprinkle of powdered sugar, pure maple syrup, yogurt or unsweetened applesauce, and a side of fresh fruit
