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

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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

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