The month of September can often be a busy time, especially for young families when school is back in full swing and we leave the dog days of summer behind for a more regular schedule of homework and sports practice. As the air gets cooler and the sky begins to get dark earlier, I find myself searching for healthy dinner ideas that I can prepare in a short amount of time. We’ve all done it…served waffles and maple syrup for dinner because we didn’t get to the grocery store and there wasn’t much in the fridge. This recipe takes the breakfast for dinner idea in a slightly different direction with a savory pancake that uses that leftover zucchini that happened to be in abundance in your summer garden; I love to shred it and freeze it for use during the winter months.
Be sure to leave the skin on when you shred it, as zucchini contains a host of vitamins and minerals, especially vitamin A and potassium. For some reason, people associate frozen produce as being less nutritious, but this simply is not true. Often produce that is frozen immediately after being harvested retains more nutrients than fresh fruit or veggies would.
Use the recipe for a different take on dinner when you’re busy and don’t have a plan, or serve it for brunch anytime. The best part is pulling that zucchini you grew yourself out of the freezer and being able to whip up a quick, healthy dinner in 30 minutes or less.
1 zucchini, julienned or shredded
2 cups whole grain flour
2 ½ tsp baking powder
½ tsp salt
1 egg, beaten lightly
1 ½ cups milk or plant-based milk
sour cream (or plain greek yogurt)
balsamic vinegar for drizzling
Whisk together and dollop over a hot griddle, cooking each side for about a minute, just as you would prepare regular pancakes.
Serve with sour cream, or plain greek yogurt and chopped chives and a drizzle of good balsamic vinegar.