Zucchini Pancakes:
Eat Your Vegetables

Moist and delicious zucchini pancakes are a mother's dream. Here's a simple way to add some of those important vegetables into your child's diet without them realizing it's there.

• 2 medium zucchini, washed and ends removed
• 1/2 tsp. salt
• 2 large eggs
• 2 T. Gluten free flour blend
• 1 tsp dill weed
• 1/4 tsp. ground black pepper
• 1 small onion, chopped fine
• 2 T. olive oil

Grate zucchini into a colander, toss with salt. Allow to drain.Squeeze out excess moisture before combining with other ingredients.
In a large bowl, beat eggs until foamy. Add flour, dill and pepper. Stir in zucchini and onion.
Place a small amount of oil into a large non-stick skillet. Heat until warm. Using a gravy or small soup ladle, place about 3 tablespoons of batter in circles onto hot oil. Cook approximately 2-3 minutes per side till golden brown. Add more oil if needed between batches.
Serve warm with your choice of toppings such as homemade salsa, sugarfree jams or jelly, 100% maple syrup or any of your favorites. Makes eight pancakes.

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