Zucchini Carrot Pancakes

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Cheerful specks of orange and green make these light pancakes otherworldly and beautiful! A good way to get the kids to eat veggies! adapted from mollie katzen's sunlight cafe cookbook.

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Steps

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Combine the eggs , salt and pepper in a medium bowl and beat with a whisk until frothy.

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Gradually beat in the zucchini , carrot , scallion , and herbs.

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Keep beating as you sprinkle in the flour.

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Place a griddle or skillet over medium heat.

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After a few minutes , spray with cooking spray.

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At this point , you may also melt in a little butter if you wish.

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When the griddle is hot , use a 1 / 4 cup measuring cup with a handle to scoop up batter and pour it onto the hot griddle.

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Cook for 4-6 minutes on each side , or until golden and crisp.

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Serve hot , plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.

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For a special touch , serve with a side fo mushrooms and pass a small dish of mango ketchup or tomato jam.

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Enjoy !.

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Ingredients

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eggs, salt, black pepper, zucchini, carrots, scallion, dried thyme, dried sage, dried basil, all-purpose flour, cooking spray, butter, fresh mint leaves, sour cream, yogurt, tomato jam, ketchup