If you have a garden, you are probably beginning to be up to your necks in zucchini. This year I only grew two plants and I still feel like I have more zucchini than I know what to do with. Well, here is a really great way to add zucchini to your breakfast menu and your kids won’t even complain. These pancakes are moist, hearty and a simple way to use up some of the squash in your garden 😉 Enjoy!

Recipe: Breakfast, Garden Recipes, Recipe: Food Storage, Recipe: Grains, whole grain pancakes, zucchini pancakes, Recipe: Healthy, Recipe: Healthy Recipes, Deals to Meals
Hearty Zucchini Pancakes
  1. 3 cup zucchini, shredded
  2. 1 cup milk
  3. 5 eggs
  4. 1 cup brown sugar
  5. 2 tsp. baking powder
  6. 1 Tbls. baking soda
  7. 2 tsp. cinnamon
  8. 2 tsp. vanilla
  9. 6 tsp. melted butter
  10. 2 cups white flour
  11. 1/2 tsp. salt
  12. 2 cups wheat flour
  13. 3 3/4-4 cups white flour
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  1. In a large mixing bowl combine the milk, eggs, butter and brown sugar. Whisk until smooth. Rinse your zucchini and then cut into large pieces. Place the large pieces into a food processor and blend until grated (or use a cheese grater). Add the zucchini shreds to the batter and stir. Add the remaining ingredients to the batter and gently combine until the flour is incorporated. If the batter is too thick, add a little more milk. If it is too thin, add a few more tablespoons of flour until it is just right (some zucchini have more moisture than others and might change the consistency a little). Heat a griddle and spray with nonstick spray or butter. Pour a scoop of batter onto the griddle and cook until golden brown on both sides. Serve with maple syrup or any of your favorite specialty syrups.
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