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Sunday, September 1, 2013

Raspberry – Zucchini Pancakes

Prep time: 8-10 minutes

Cooking time: 8 minutes

Makes 4 six inch pancakes

These are easy to make, delicious, and a great way to get the little ones to eat vegetables. They are sure to please the grown up crowd when planning a brunch.


1 cup all-purpose or multigrain flour (you could even use a store bought multigrain pancake mix *)

1 tsp baking soda. (Skip if using store bought pan cake mix)

½ cup milk

1 ½ tbsp. vegetable oil

1 egg

¼ cup grated zucchini

¼ cup chopped raspberries


Beat egg for about a minute. Add milk and beat again. Add oil and beat enough to let it mix well. Now add flour and fold until it has no lumps of flour. Mix zucchini and raspberry.

Pour about 4-5 tbsp at a time on a pan. Flip in about 1 minute or until they are golden brown on the pan side.

Serve with Maple or Agave Syrup. Can be served warm or at room temperature.


1) If you have a little baby at home and have various baby cereal on hand, you could mix ½ cup all- purpose flour to ½ cup of various grains of baby cereal. This gives a great texture to pancakes.

2) If your kid’s school is not nut free or when eating at home, try using ¾ cup multigrain flour and ¼ cup almond meal. It is delicious and very healthy.

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