We might as well declare it “
veggie zucchini week” here on Mangia.
Like Shark Week…but less blood shed 🙂
Anyhoo, so obvi (that’s an obnoxious way of saying obviously just in case you are oblivious like I usually am to shortened lingo) I have been obsessed with zucchini lately.
Heck, I’m obsessed with vegetables 24/7/365.
I like em charred…or grilled to a pulp.
I’m 100% sure that if you grill me a vegetable I only want to see a hint of color on it.
That’s just me.
I’ve been finding new and innovative ways to get my veggie fix at each meal.
Seeing as I’m obsessed with pancakes for breakfast, I thought why not have a savory pancake for breakfast?
I know…who am I?
I mean, usually for breakfast I would choose scrambled eggs slathered in homemade apple butter w/ a side of toasted coconut pancakes.
Butttttttttt think again.
I’m going to be seeing zucchini at most of my breakfast meals this week.
Oh, and basil…just because I bought my first basil plant at the Farmer’s Market this weekend.
Let’s see how long I can keep it alive.
Now, technically these pancakes don’t have to be eaten at breakfast.
I’ll most likely be switching it up, eating them at breakfast, or at other meals of the day.
This is a versatile pancake.
We serve these up w/ a tahini sauce sweetened w/ a touch of maple syrup and freshly squeezed orange juice.
Just think of it as a little sweet dipping sauce or a little sweet something you can slather over all of this savoriness.
These pancakes have a special place in my heart.
Adding new recipes to my daily meals is looking up. 🙂
Change is a good thing.
WE LOVE CHANGE.
I just put zucchini into your pancakes.
Veggies in your breakfast…?
Yep. See what I did there? 🙂
- For the pancakes:
- drizzle of extra-virgin olive oil
- 1 large zucchini, shredded and squeezed of excess water
- 1 large egg
- 2 large egg whites
- 1 T. coconut flour
- ¼ c. fresh basil, roughly chopped
- fine sea salt and freshly ground black pepper, to taste
- For the sweet tahini sauce:
- 1 T. tahini
- 1 T. maple syrup
- juice of 1 small orange
- 1 T. brown rice flour
- For the pancakes, heat a large, non-stick skillet over medium heat with the evoo.
- Combine all of the ingredients in a large mixing bowl.
- Scoop the pancake batter out into the pan by rounded tablespoons.
- Cook for about 2-3 minutes on one side, then flip and cook for an additional 2-3 minutes or until lightly golden.
- For the sauce, place all of the ingredients in a small mixing bowl and whisk until smooth.
- Let the pancakes cool slightly, then top each with a dollop of sauce.
Nutritional Facts (for each pancake w/out sauce): Calories: 26, Total Fat: .9g, Total Carbs: 2.3g, Sodium: 23.6mg, Protein: 2.2g
Nutritional Facts (for the sauce (per 1 Tablespoon/makes 1/4 c. ): Calories: 44, Total Fat: 2g, Total Carb: 6g, Sugars: 3g, Protein: .8g