Kefir Zucchini Pancakes

zucchini pancakes

Add some veggies to your breakfast with this pancake recipe. I bought some really nice zucchini from the farmers market and decide to use one zucchini for these pancakes. They are super healthy too with the whole wheat flour, wheat germ and Kefir. The zucchini is pretty hidden so your kids will eat these up without knowing there are any veggies in them. They are also great the next day or frozen for later use (freeze them with parchment or wax paper between the pancakes).

Kid Friendly Tips: Let you kids get involved with pulsing and adding the zucchini. Focus on the steps of the recipe and the vocabulary (e.g zucchini, Kefir, wheat germ, etc).

Carryover Book: Pancakes for Breakfast, Curious George Makes Pancakes

[tab title=”Ingredients”]

1/2 cup of whole wheat flour

1/2 cup of all purpose flour

2-3 tablespooons of light brown sugar

2-3 tablespoons of toasted wheat germ

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt

3/4 cup of plain or vanilla kefir

3/4 cup of shredded zucchini (or zucchini pulsed in the food processor). Make sure to drain the zucchini before adding it to the batter.  I usually squeeze the water out with a paper towel.

1 egg

1-2 tablespoons of canola oil

1 teaspoon of vanilla extract

[tab title=”Preparation”]
1. Mix flour, sugar, baking powder, wheat germ, baking soda and salt in bowl.

2. In another bowl mix Kefir through vanilla extract.

3. Add wet ingredients to dry ingredients until moistened.

4. Heat non stick pan and cook pancakes until brown on each side.

5. Eat with maple syrup, apple butter or jam.

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zucchini pancakes

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