Sweet Zucchini Pancakes

Sweet Zucchini Pancakes

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

Print Friendly, PDF & Email