Pancakes…I make them a lot. When I was growing up they were a tradition in our house. Every Saturday morning, dad would fire up the grill and with the measured accuracy of a long time pro, he would scoop, sift and stir our favorite breakfast, delivering the fluffy lovelies in a steaming, heaven-scented heap on the table. Little mouths devoured them and over the years, came to develop quite an emotional attachment to the breakfast delights.
As an adult I still appreciate those special flapjacks but have a little trouble digesting all the flour required to make them dad’s way. I’ve taken to experimentation. If you search ‘pancake’ on this site you’ll find several of my fly-by-the-seat-of-my-pants ditties. Y’see (if you don’t know this by now) I cook more by feel than I do by recipe so no two pancake creations are the same. Today’s offering is a gluten-free, dairy free pancake featuring the thing most abundant in the garden these days, zucchini! The kids absolutely loved it, even after I revealed the secret ingredient.
In a blender, combine the following ingredients:
1 c. old fashioned oats (not the quick cooking kind)
1 medium zucchini (you could substitute 1 apple if you don’t have zucchini)
1/2 c. cottage cheese
1 overripe banana
3 Tbsp oil
1/4 c. maple syrup
1/2 tsp salt
Whiz everything up until smooth and then let it sit for up to an hour.
Preheat your grill to 300F. I like to melt butter onto the grill before ladling out my pancakes but that is personal preference- butter makes everything better. If your grill is non-stick, you can skip the butter.