As you know, Sunday is pancake day. After a week full of oatmeal, whole wheat toast, and fruit, I have zero guilt providing my kiddos with maple syrupy pancakey goodness one day out of the week.
Except for when J Man wakes up and so sweetly requests pancakes…on Tuesday. And I have somewhat of a soft spot for that little guy.
Thank goodness for zucchini!
My friend Glenda gave me some beautiful produce from her garden. Beans and yellow squash and these gorgeous zucchini. Glenda also cans and bakes. Glenda used to have a pet turkey. Some days I want to be her…
So being the health nut mom that I am with a gorgeous zucchini staring at me on the counter, it only seemed natural to create some vegan zucchini pancakes. And people, they were good! Blog worthy good!
There are very few opportunities to feed your children green vegetables at 7:00 a.m. And hearing them request “more” almost brought a tear to my eye! Although, full disclosure, there was some pancake art involved…
J Man is giddy with joy…over zucchini, I might add!
Whole wheat flour, zucchini, flax and soy milk for breakfast? I’m pretty giddy too…
Vegan Zucchini Pancakes
1/2 cup all purpose flour
1/2 cup ww flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3 TBS sugar
2 flax eggs (2 TBS ground flax seed+6 TBS water)
2 TBS oil
1 cup shredded zucchini
1-1 1/2 cups soy milk or water (I did 1/2 and 1/2)
Combine flax and water to create flax eggs and set aside to “gel”. In a medium bowl, combine all dry ingredients. Once flax eggs have set up (5 minutes or so), add wet ingredients. Add wet to dry and mix thoroughly.
At this point, you could start flipping pancakes right away, or if you are a “night before” kind of person, cover the batter and stick it in the fridge for tomorrow. Easy peasy. And appropriate for every day, not just Sunday!