Easy, Healthy & Moist Zucchini Pancake Recipe

This recipe is a great way to get your picky eater to have some veggies. My 2 and 3 year old had 3 each for dinner last night! Just slather a little butter and/or syrup on them and they will devour these. To shred the zucchini (or zucchini squash) just dice large chunks and put into the food processor. If you have extra, you can just freeze it for another time/recipe (it freezes very well).

 Ingredients

• 4 eggs
• 2 cups of shredded zucchini (from the food processor)
• 3/4 cup all-purpose or whole wheat flour (or a combination of the 2)
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 3 Tbsp. olive oil
• 4 tsp. baking powder
• melted butter, for the pan

Directions

1. Heat a pancake griddle/pan to medium-high heat on stovetop.
2. In a large bowl, beat eggs. Add zucchini pulp and mix well.
3. Add flour, sugar, salt and oil. Mix well.
4. Add baking powder and mix well again. Batter consistency should be like heavy whipping cream.
5. Spoon batter onto the hot griddle and cook until bubbles stop forming, then flip over (about 2 minutes per side).
6. Serve with melted butter or syrup.

This is a great way to use up extra zucchini from your garden this summer and it is a healthier alternative to zucchini bread recipes!