1 zucchini (large)

8 carrots (medium)

1 bunch green onions

3 cloves garlic

1/2 bunch fresh parsley

1 batch of pancake mix



Step 1: Grate the zucchini and carrots using the large holes on a box grater. Thinly slice the onions, mince the garlic, and roughly chop parsley.

Step 2: Prepare pancake mix according to manufacturer’s instructions, but use 1/4 cup less liquid than called for; the zucchini will add a great deal of liquid to the mix. Fold the vegetables into the prepared pancake batter.

Step 3: Warm a skillet over medium-high heat and brush it gently with olive oil. Use a 1/3  measuring cup to scoop the batter into the warmed skillet. Cook 3 to 4 minutes, until the outer edges have set, then flip. Cook an additional 2 to 3 minutes and remove from heat.

Step 4: Sprinkle the pancakes liberally with salt and allow to cool slightly before serving. Serve with vegan butter, sour cream, or jam!

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