Savory Breakfast Pancakes

Savory, quick and an easy way to use up the zucchini!

In an attempt to eat more vegetables, I wanted to find a fun and savory way to integrate a bit more into my diet. Which in this case meant vegetable pancakes. The base is zucchini and the additions are optional and usually quite dependent on what I have left over in my fridge. This is also a nice recipe in the summer time when you don’t know what to do with the heaps of zucchini that comes from the garden. I’ve tried this with different combinations of corn, red bell pepper and cheeses and they all work very nicely.

Makes about 4-6 pancakes

• 1 1/2 tablespoons of Bisquick or flour

• Pinch of salt and pepper

• ½ garlic clove minced or a pinch of garlic powder

• 1 big pinch of parmesan or pecorino cheese (if you have it - optional)

• 1 egg

• ¾ cup of grated zucchini

• ¼ cup of corn or bell pepper (optional)

Mix everything in a bowl and heat a pan to medium heat. Use the oil for the griddle – and heat each through like a pancake, flipping each over after 3 minutes.

The inside will be soft, but not soggy. The outside will be brown and crisp. Delicious by themselves or with ajvar or sour cream!