Looking for something different for breakfast? Ok, so let’s get real for a second. The ONLY way these Zucchini flapjacks represent pancakes is in looks alone. They are NEVER going to taste like the pancakes that we grew up on, but they are a great change up for the traditional Paleo eggs and bacon for breakfast. Give them a try and let me know what you think.
Zucchini is in full season right now so not only can you get a good price, but a good quality too. Higher in carbs then most veggies and offering a moderate amount of potassium, I love devouring these after a hard workout in the morning. They also have a generous amount of vitamin C and beta-carotene, but don’t cut off the skin, that’s where most of the nutrients are stored.
Food for thought: the smaller the zucchini, the more flavorful it is.
The Good Stuff:
- 2 medium zucchini
- 1 egg
- Seasoning (you can use italian seasonings, garlic, paprika, the options are endless since they have a mild flavor, they can take on almost any seasoning.)
- Olive Oil
The How To:
- Grate the zucchini into a bowl.
- Add the egg, salt, pepper and any seasoning you will need and thoroughly mix all ingredients together.
- Heat your olive oil over medium heat. Using a 1/3 cup scoop, scoop out the mixture and gently pour into into a pile in the hot pan. Take the back of the cup and gently smash it down, forming a round pancake look.
- Here is the most important part… Ready?… LEAVE IT ALONE. You will want them to cook until they start to brown before you flip them. Otherwise, you will have a mess on your hands. Probably 4-5 minutes for most pans. If you are finding that it is sticking when you go to flip it, then it is not ready to be flipped yet. Be patient.
- Flip, wait for the other side to completely cook, then serve.
These are great with salsa or hot sauce.