Well, it’s Meatless Monday again, folks, and today I have an awesome throwback recipe for you from my childhood!
I was a super (SUPER) picky and light eater when I was a little kid, so my mom always had to come up with creative ways to get calories and nutrients into me. There were a few recipes that she could always go to that she knew would make me happy. Spaghetti (with a liiittle bit of sauce), mac and cheese, mashed potatoes, scrambled eggs, and pancakes were some of my faves.
My mom was always kind of a pancake pro. She made buttermilk pancakes, cottage cheese pancakes, and, to sneak some veggies to me, zucchini pancakes. She’d even make them into fun shapes like Mickey Mouse ears.
This weekend I decided to bust out a vegan version of my old favorite, zucchini pancakes. After all, zucchini season is getting into full swing, and we all have mountains of free or cheap zucchinis coming out of our ears. The pancakes turned out freaking awesome, and are quick and easy to make. Besides, I’m never one to say no to veggies for breakfast!
- 2 cups whole wheat flour
- 2 t baking powder
- 1 t baking soda
- 1 t ground cinnamon
- 1/2 t ground nutmeg
- 1/4 t sea salt
- 2 cups almond milk
- 2 T coconut oil
- 2 T maple syrup
- 2 cups zucchini, shredded
- cooking spray for pan
1. Combine dry ingredients in a medium mixing bowl. Mix well.
2. Add liquid ingredients to the dry ingredients. Ensure that your coconut oil is melted before you add it, or chunks will form. Mix with a wooden spoon until there are no more chunks.
3. Mix the zucchini in with the batter.
4. Heat a small skillet over medium heat. Spray with neutral-flavored cooking spray (I use a canola oil spray), and add about 1/4 cup of batter to the skillet.
5. Cook for 2-5 minutes, or until small bubbles start to form in the batter. The under side should be golden brown. Flip your pancake, and cook on the second side for a minute or two, or until golden brown. Repeat until you have used all of your batter.
I topped my pancakes off with just a bit of Earth Balance butter substitute. The tiny amount of syrup in the pancakes made them sweet enough for me, so I didn’t bother to add any extra on top. If you do use syrup, just please, PLEASE stick to the natural stuff. It may cost more, but that’s because it’s legitimately food, unlike that gross, high fructose corn syrup-based, fake Mrs. Butterworths stuff.
Zucs are tasty, but they’re also way good for you! They’re high in vitamin A, vitamin C, manganese, magnesium, potassium, chlorophyll, and fiber.
Looking for more ideas to use up your zucchini stash? Check out these recipes:
What’s your favorite zucchini recipe?
Affirmation of the Day: I add extra veggies to my diet whenever possible.
I can’t tell you how much I appreciate all of you coming here everyday and reading and participating my blog. Lindsay Loves Veggies would be nothing without readers. Been lingering around for a while? Don’t be shy! Leave me a comment or shoot me an e-mail! I’d love to know more about you!
Have a lovely start to your week!