Zucchini Pancakes

by Kathi
(Pennsylvania)

Sometimes trying to get your grown-up kid (the husband or wife) and the real kids to eat their vegetables can be a lesson in futility if you did not start acclimating them to these selections when they were young.

Kids are creatures of habit when it comes to food. Many adults are also. But if you introduce fruits and vegetables when they are young, they will continue to enjoy them as they grow up.

When you have already lost that battle and they are in their teen years, it's time to get a little inventive.

Almost everyone loves pancakes. And all gardeners are more than happy to share some of the bounty from their garden during the zucchini harvest. That's because they grow...and grow... and grow some more.

So next time you are trying to find a way the whole family can enjoy zucchini, put a little into this recipe and everyone will be begging for more.

Zucchini Pancakes (approx. 6-8 pancakes)

Ingredients:
2 cups grated zucchini (requires about 2 small/medium zucchini), do not peel
2 tablespoons grated onion
2 large eggs, lightly beaten in separate bowl
6 tablespoons all purpose flour
1 tablespoon baking powder
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1/8 teaspoon celery seed (optional)
1 tiny pinch sea salt
olive oil or avocado oil for coating non-stick pan

Add the grated zucchini and onion to a large bowl. Stir in beaten eggs. Slowly stir in flour a couple of tablespoons at a time until the consistency of pancake batter. Add the spices.

Coat the bottom of the skillet with your choice of oil. Drop 2 tablespoons of pancake batter into the hot pan. Cook for approximately 3 minutes (till the top starts to bubble) and then turn over to the other side. Heat till browned.

Serve warm with homemade salsa.