Tuesday, February 25, 2020

Green Vegetable Pancakes

I saw this recipe on Weelicious and decided to try it. They’re pancakes in size and shape, but there’s really more vegetable than batter in there, so I didn’t know how they would be received. I doubled the recipe so that we would have enough for two meals (the quantities below are mine; I got 12 pancakes).

The original recipe said to serve them with marinara sauce, ketchup, or mustard. I decided to offer my kids a choice between ketchup and maple syrup (they are pancakes, after all, and as anyone who’s been to a sugar shack knows, maple syrup goes with everything). It turns out that maple syrup was the clear winner, and BOTH kids asked for seconds!

2 cups zucchini, broccoli, and/or cauliflower (I used 1 small head broccoli + 14 oz. zucchini)
½ cup flour
1 tsp. kosher salt (or ½ tsp. if using Morton brand)
2 large eggs
1 tsp. dried basil
½ tsp. garlic powder

Place vegetables in the food processor and pulse to finely chop.

Put the chopped vegetables into a bowl along with the flour, salt, eggs, basil and garlic powder. Mix to combine.

Heat vegetable oil in a skillet over medium heat and place a large spoonful of the batter into the pan for each pancake (I used my 3-oz. cookie scoop and flattened the batter once in the pan).

Cook for 1-2 minutes on each side. Serve warm, with maple syrup (apparently).

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