Vegetable Pancakes

Makes 6 pancakes

Easy, tasty and creative way to eat vegetables. The recipe doubles easily, you’ll be glad you made extra.

Ingredients:

• 1/2 cup oat or chickpea flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg
• 1/4 cup oat, hemp or soy milk
• 1 cup grated carrots
• 1 cup grated zucchini or summer squash
• 2 green onions, sliced
• 2 teaspoons canola oil

Directions:

1. In a mixing bowl, stir together flour, baking powder, salt, and pepper. In a smaller bowl, beat together the egg, milk, carrots, zucchini, and onions. Add to the dry ingredients and mix well.
2. Heat a large pan (I use cast iron) over medium heat add oil to coat. Scoop the batter in to the pan using a ¼ cup measuring cup. Make a few pancakes at a time. Cook 2-3 minutes on each side until golden brown.

3. Serve at once or enjoy cold for breakfast or lunch the next day. Heats well in the microwave.