In our family, the pancake is not just a breakfast food. Maybe it’s because we top them with local maple syrup, but pancakes are always a hit in this house. This is why I also try to make them as nutritionally dense as possible… from beet pancakes to pumpkin pancakes, there are a lot of delicious additions you can make to regular pancake batter. Get creative!
Zucchini is one of my favorites things to add to pancakes. It is a light-tasting vegetable that belongs in the squash family and is a late summer crop. Luckily, we have had a mild fall, so there are still some lingering in local gardens.
Zucchini has a range of nutrients including vitamins B6 and C, potassium and manganese, and with a medium-size zucchini containing only 30 calories, it is great for those who need to watch their calorie intake.
This recipe combines grated zucchini with ricotta for a high-protein meal that can be enjoyed any time of day. Continue reading “Dinner Tonight: Zucchini Pancakes”Read More