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
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
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