Summer is wrapping up, and next week, the internet will be flooded with pumpkin e v e r y t h i n g.
But can we take just one more day to savor some zucchini? After all, the end of summer, for a lot of us, means our late garden is just about to start dropping vegetables, and if we’re lucky, we’ll have zucchini, yellow, squash, and whole bunch of other produce right up until the first frost.
But let’s also keep it uncomplicated.
Simple, easy to make. Fast. Because now that school’s back in session, quick and easy meals are more important than ever.
Quick, easy, nutritious meals – particularly breakfast.
It’s so easy to get behind on a busy morning, and let breakfast nutrition slip to the back burner. It’s easy to forget that that meal will be what gives your kids energy and focus for the first half of their school day.
So yes, we need nutritious.
And zucchini is nutritious.
And for that matter, so is a whole-grain pancake.
So why not combine the two?
After all, if your kids are anything like mine, they won’t voluntarily eat zucchini if it’s not mixed in with something like this – or gluten-free zucchini bread.
Yes, zucchini bread, and gluten-free zucchini muffins are some of our favorites, but they sure don’t fall under the “quick” category, and I don’t know about you, but I need that quick factor in my breakfasts most of the time.
So here they are; light, fluffy, whole-grain, zucchini goodness. Mix them up in five minutes, cook in another five, and voila! Breakfast is on the table!
That’s what I really love about these. That and the cinnamon-y zucchini goodness, tickles my taste buds with every bite.Print
Gluten-Free Zucchini Pancakes
- Combine dry ingredients and mix well.
- add in eggs, oil, and milk, and mix until just moistened.
- Add in zucchini, and mix until combined.
- Pour 1/3 cup of batter on medium-hot griddle and bake until it begins to bubble.
- Flip, and bake until brown on the underside.
- Remove from griddle, and serve with your choice of toppings (my kids like butter and dark maple syrup!)