I realize that my most recent post was a pancake recipe, and I don’t like to post similar recipes back to back. But hey, I’m not a professional blogger, and pancakes are a great way to enjoy summer veggies! This recipe is so versatile you could really throw any veggies you have on hand in it. But definitely don’t skip the garlic and freshly grated parmesan, they add tons of great flavor.
- 1 large carrot, shredded
- 1 medium to large zucchini, shredded
- 1 yellow summer squash, shredded
- 1 small yellow onion, shredded
- 4 garlic cloves
- 4-5 green onions, chopped
- 1 cup whole wheat flour
- 1/3 cup Parmesan cheese, freshly grated
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- salt and pepper, to taste
- 3 large eggs, lightly beaten
- Shred carrot, zucchini, squash, yellow onion and garlic in a food processor. Add shredded veggies and green onions to a large bowl. In a small bowl combine flour, parmesan, baking powder, baking soda, salt and pepper. Mix the flour mixture in with the veggies. Then stir in the eggs.
- Melt butter in a large pan over medium-high heat. Place about 1/3 cup of the veggie mixture on the hot skillet and flatten until about 1/2 inch thick. Cook until golden brown on each side. Place the cooked pancakes in an oven heated to 200 degrees to keep them warm until they are all finished.
Makes about 14-16 pancakes.
Recipe adapted from Hyvee
Who else has had their fridge stocked with home grown or farmers market zucchinis recently?! When they are 3 for $2.00 at the market I can never resist getting 3. Luckily, I don’t think I could get tired of cooking with zucchini. The possibilities are endless! In the last few weeks I’ve made zucchini brownies, quiche with shredded zucchini, veggie pancakes (recipe coming soon) and chicken sausage zucchini boats.
These pancakes are slightly sweet with a hint of cinnamon. I’m a pancake connoisseur and these rank up at the top!
Whole Wheat Zucchini Pancakes
- 2 1/4 cups 100% whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- Combine dry ingredients in a bowl and set aside.
- Whisk together butter, buttermilk, eggs and vanilla. Slowly incorporate the dry ingredients.Then add the zucchini.
- Heat butter in a large skillet over medium heat. Drop 1/4 cup of batter onto the pan and cook until bubbles begin to form and they are golden. Flip and finish cooking on the other side. Put pancakes in a warm oven until ready to serve.
Makes about 14-16 pancakes.
Recipe adapted from Two Peas and Their Pod
This recipe is the epitome of summer. Freshly made basil pesto and super ripe cherry and heirloom tomatoes, what’s not to love?! And it only gets better when you add bacon and avocado, it’s the perfect combination!
Pesto, Bacon and Avocado Pasta
- 1 tablespoon salted butter
- 1 small yellow onion, diced
- 6 slices of bacon, cooked and crumbled
- 1 lb pasta, cooked and drained (I used rotini)
- 1 cup cherry tomatoes, halved and/or a large tomato, diced
- 1 ripe avocado, cubed
- 1/2 cup pesto (homemade is definitely better!)
- In a large skillet heat butter over medium-high heat. Add onions and cook until they begin to caramelize, about 7-10 minutes. Remove the pan from heat. Add bacon, pasta, tomatoes, avocado and pesto. Stir gently until well combined. Serve warm or room temperature.
**Note: I made my own pesto, but I don’t usually measure out the ingredients, I just add them until it’s how I like it. So I don’t have an exact recipe to post. But here are the ingredients I use: lots of fresh basil, 2-3 cloves of garlic, toasted pine nuts and/or walnuts (about 1/3 cup total), good quality extra virgin olive oil (about 1/3-1/2 cup) and salt and pepper. Give them all a whirl in a food processor, and that’s it!
Makes 7-8 servings.