Zucchini Pancake

photo As I have mentioned, breakfast is my favorite meal of the day. I love having egg scrambles with veggies, sausage or bacon & eggs or sometimes mix it up with a sweet potato hash with meat after a big workout. Today I tested out some of my beautifully growing zucchini from the garden and I’d like to share my little morning success story.

I used my food processor to grate the following (if you don’t have a food processor, you could use a hand grater):
2 carrot
1 zucchini
1 yellow squash
half of a sweet onion

This amount of processing yielded much more than I needed for making two zucchini pancakes this morning, as a heads up. I will say that it is great to have these veggies grated on hand and ready to throw in the pan to fry up with some butter, bacon fat, coconut oil or olive oil for a side dish or a snack.

Cooking up a zucchini pancake or two –
Take two eggs, whisk briskly in a large bowl
Sprinkle in 1 tsp onion powder, 1 tsp garlic powder, sprinkle in some sea salt & black pepper
Whisk again
Take two large handfuls of zucchini/carrot/onion shredded blend and add it to the egg mixture
Mix with hands


This version of the zucchini pancake didn’t quite make the flip, and was more of a zucchini crumble. Still tasted great 🙂

In a frying pan – heat to low heat, add fat of choice & let it melt
Add small handful of the egg/zucchini mixture to desired pancake size
Let cook about 5 minutes each side, when the mixture starts to bind you can flip it

Smile and enjoy that tasty vegetable pancake!


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