Carrot and Zucchini Pancakes Recipe


Serve these with eggs or scrambled tofu for a great breakfast! Easy to make, these pancakes can also be saved for a quick and healthy lunch, and are a yummy and wholesome way to increase your intake of veggies.

Ingredients
¾ cup shredded carrots
¾ cup shredded zucchini
2 eggs
¼ cup chopped onion
¼ cup whole grain spelt flour (or brown rice flour for gluten-free)
2 tablespoons Parmesan cheese (or vegan cheese)
dash of oregano
dash of garlic powder

Read more about the health benefits of carrots

Directions

Place carrots and zucchini in a blender. Add remaining ingredients and blend briefly. Pour very small amounts onto a greased skillet set on medium heat and cook like pancakes until brown on both sides. Serve with butter, or ghee for dairy-free, and unrefined sea salt.

Image: Kelly Garbato


By Claire Fountain| September 13, 2014
Categories:  Recipes
Keywords:  Paulette Millis

About the Author

Claire Fountain

Claire Fountain

"Food should not only be good to eat, but also good to think." --Claire Fountain

Claire Fountain is witty, passionate and lives a sweet life of all things food. Claire believes in sharing her knowledge of baking and cooking along side her holistic approach to eating with all of you. As a food writer featured in books and publications, with a background teaching cooking classes, vegan baker and personal chef, to name a few ventures, Claire loves the science, history and lore of food. Recipe development, catering and researching... Claire keeps it joyous in and out of the kitchen. Though born and raised in Mississippi on biscuits and ranch dressing, she practices what she preaches in her own daily food choices, with taste being at the forefront. She currently writes and bakes in New York; spending time supporting local agriculture, sustainable food and promoting conscious consumption with sexy vengeance.

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