Zucchini Whole Wheat Pancakes

Fall is definitely here on the coast, it has been foggy and rainy the last few days. After spending more time than usual inside the house thought I would share this yellow daisy-like flower with you.  It sure has brightened up our kitchen. This plant sits at the very top of our drive-way and has just started blooming. It is a perfect plant as the deer seem to stay away from it, but the butterflies and bees surround it. This morning cooked up a hearty breakfast of zucchini pancakes using whole wheat flour. Loved the texture. Used applesauce and sour cream as toppings. Butter and maple syrup would be good as well.


2 medium zucchini
2 teaspoons sweet onion - grated
2 extra-large eggs beaten
6 tablespoons whole wheat flour
1 teaspoon baking powder
1 teaspoon kosher or sea salt
1/4 teaspoon black pepper
Canola oil for cooking


Preheat oven to 200 degrees. Place baking sheet in oven. Grate zucchini onto a clean kitchen towel, roll up towel and squeeze out the liquid. Then add zucchini onion and eggs together, stir in the flour, baking powder, salt and pepper. Cover bottom of large non-stick skillet with oil. Heat skillet over medium high heat. Drop zucchini mixture into skillet by heaping teaspoons. Fry until pancakes are golden brown about 2 to 3 minutes on each side. Transfer pancakes to baking sheet to keep warm in the oven. Serve with your choice of toppings.


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