Zuccini Pancakes

Zucchini Pancakes or Waffles

Did you know that zucchini is a great source of vitamin C? And manganese, vitamin A, fiber and potassium. Wait, there’s more! It also provides an unusual amount of antioxidant nutrients (just be sure to eat the flesh and the skin). Not bad for a mild tasting veggie that works well in recipes from sweet to savory. I like having mini zucchini muffins in the freezer for on-the-go breakfasts, but when there’s more time, zucchini pancakes are hard to beat.

How-To:

Shred zucchini with a grater and squeeze dry in a kitchen towel. You may need to ring the towel more than once. Stir prepped zucchini into your favorite pancake batter (try a lemon ricotta pancake recipe!). If it adds too much moisture and thins your batter, add a little bit more flour or mix. Cook batter as usual. Drizzle with maple syrup as usual. Eat as usual!

Read more: 6 (Delicious!) Ways to Serve Veggies at Breakfast | Momtastic http://www.momtastic.com/cooking-recipes/breakfast/168646-6-ways-to-serve-veggies-at-breakfast