This must be the year of the zucchini, because I have had them coming out of my ears! If you're in the same boat then this is the post for you. :) This is also the post for you if you're looking for a way to please crowds of hungry people with healthy delicious food! Never was I more delighted than when I whipped up this recipe and my kids not only ate them but devoured them and begged for more!(insert shock and awe) Vegetables. As breakfast food. Can it get better than that?
INGREDIENTS:
- Zucchini
- eggs
- cinnamon
- vanilla extract
- Shred your zucchini, skin and all
- Heat a skillet to around 350 degrees Fahrenheit. (you just don't want to start them in a cold pan, so just the high setting on the stove works)
- Whip two eggs along with a dash or two of cinnamon and a teaspoon of vanilla extract french toast batter style in a small bowl (minus the milk of course)
- Add the shredded zucchini to the mixture and use a spoon or your hands to toss the shredded zucchini and get it thoroughly coated. It will be runny ooey gooey, and that's okay. The eggs in it will cause it to all stick together beautifully when cooked.
- Thoroughly grease the pan/skillet with your choice of butter or oil. You don't want these babies to stick, and they will if they're not greased up.
- Simply grab or spoon a nice ping pong ball size amount of battered zucchini onto your skillet and then flatten to round pancake thickness.
- Listen to that delectable sizzle. :) check the cakes and flip them when they reach golden brown in color. If your first flap jack comes out crunchy lower your temp and cook longer. My favorite ones were very slightly aldente, but your crowd might not appreciate that like mine did.
- Enjoy! This recipe is friendly to doubling, tripling, adding different flavor extracts and any other artistic ambition, just post the different things you tried and how they turned out below in the comment section!
Happy Munching!
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