My family is in love with these Zucchini Pancakes, or any pancake for that matter. If you ask them what they want for breakfast, it will be pancakes first, then eggs as a close second. I had some extra zucchini from the garden today, and I wanted to use them before they went bad, and what a great way to slip in some extra veggies without anyone knowing. Personally, I love zucchini in any way it’s fixed, fried, baked, raw, and now in these fantastic tasting Zucchini Pancakes.
Everyone knows how much I love to cook for my grandchildren, and introduce them to new and exciting things. For the most part, most of them will try anything I cook, and put in front of them to try. They’re growing by leaps and bounds, and need any kind of food fuel you can give them. Both of my grandsons (Mason and Ethan) started football this year (enter the football grammie), and can surely eat you out of house and home! Watch your fingers when you place a plate in front them, you just might be missing a couple of them, if you’re not careful! These Zucchini Pancakes were exactly what they needed before that Saturday game, they stayed fueled and ready to go! The best part – they had no idea that I slipped in a delicious vegetable into their pancakes (high-five to the grammie).
My football stars – Ethan is number 12 and Mason is number 14 fueled and ready from Grammie’s Zucchini Pancakes.
The power of Zucchini and Grammie is amazing (wizard hat on), you can had this wonderful vegetable to almost anything you’re cooking and no one will even know it! I love to use zucchini as a filler for a lot of foods that I whip up for my grandchildren, and I’m the only one that knows. These Zucchini Pancakes were certainly at the top of the list. My granddaughter says she hates (strong word I told her) zucchini, well bring I’m the Grammie magic, I must of worked my spell because she ate four of these tasty zucchini pancakes!
These wonderful light and fluffy Zucchini Pancakes are just what a Football Grammie needs in her arsenal. Keeps those boys or girls fueled up for all those practices and game days. Slip in a good for you vegetable during their breakfast without them even knowing it.
- 2 cups – Gluten-Free Pancakes
- 1 tsp – Baking Powder
- 1 tsp – Baking Soda
- 1 tbsp. – Sugar*
- 1 tsp – Pure Vanilla
- 1 cup – Almond Milk** – unsweet
- 3 tbsp. – Raw Honey
- 2 – Eggs or Egg Substitute
- 2 tbsp. – Olive Oil
- 1 cup – Zucchini – peeled and shredded
- Cooking spray for griddle or pan
- Drain shredded and peeled zucchini on a paper towel to absorb any extra moisture from peeling and shredding. Set aside.
- Add all ingredients except zucchini and cooking spray (of course) to a large bowl. Mix well with a whisk. Add zucchini and blend in with a wooden spoon. Pour by ¼ cup onto a hot griddle sprayed with oil and cook a few minutes one each side until golden brown.
*You can add more sugar, but I prefer to make mine with a little less sweet because I think the syrup make them sweet enough and you have the extra added benefit of the honey. **You can add more or less milk, depending on how thick or then you like your pancake batter.
Get your Zucchini Pancakes on this coming weekend and fuel your family with the good stuff! If you live nearby, you can even pick one from my garden, and add some extra freshness from The Grammie (as my grandchildren call me) down the road.
From my pancake kitchen to yours,