Carrot Zucchini Bread Pancakes

I have fallen in love with pancakes.

When I was younger, pancakes were a sacred Saturday morning tradition that you did not mess with. Every Saturday, my dad would make us pancakes and we would cover them with powdered sugar and syrup. He would stand at the griddle, pouring, watching, and flipping the perfect pancakes. I've tried to emulate the texture and color while he's on business trips and fallen short every time. 

Fast forward a couple years: Nothing has changed. Dad is still Saturday pancake maker. However, I, who kept the tradition alive for years, abandoned it. This is going to sound terrible, but it wasn't filling.  

But now I have killed two birds with one stone!  I'm slowly using up our zucchini AND making pancakes that are filling and delicious. I've been making these for the past two weeks and tweaked the recipe until it was just how I wanted it. The first time I made it, dad and the boys were gone so I was in charge of pancakes for the three youngest. 

No boys?  No dad?  Bring out the vegetables:D LOL.

Long ago I learned that if you want someone to eat something, involve them. Whether it he letting them help stir or asking for their superior opinion on the taste of something:), those things will win skeptical hearts faster than any form of sneaky deception. So, knowing these zucchini pancakes world be different enough from their regular ones to raise an uproar, I let them help shred the zucchini and stir the batter and lo and behold, they ate it and requested more. *thankyouverymuch*

This version is different than the ones we made Saturday, but they taste almost exactly the same, despite some ingredient adjustments. I cut it down to serve one and added carrots. I also used an oat flour and while wheat mix instead if the half white, half wheat in the original for extra fiber. And since yogurt is basically the best thing ever, I slather it all over my pancakes. Have been for months and if you haven't tried it, do it now. It's divine. 

I have been swayed to the side of pancakes again and I hope you'll be joining me here in sweet bread bliss soon!

Carrot Zucchini Bread Pancakes

Recipe Source: The Sweet {Tooth} Life 

Yield: 1 serving (about four pancakes) 

1/4 cup white while wheat flour

2 tablespoons oat flour

1 tablespoon sugar (or one packet sweetener)

1 teaspoon baking powder 

1/2 teaspoon cinnamon (I like a lot of cinnamon and use 1 teaspoon. But experiment and see how much you like.)

1/2 cup milk

3 tablespoons shredded carrot

3 tablespoons shredded zucchini

1 teaspoon vanilla 

1 tablespoon pumpkin purée (or applesauce or oil)

1/4 cup vanilla yogurt
Cinnamon

Instructions:

Whisk together oat flour, white whole wheat flour, sugar, baking powder, and cinnamon.  Add milk, zucchini, carrot, vanilla, and pumpkin. Stir until combined; don't over mix. 

Pour onto heated skillet or griddle and cook on medium heat for about a minute. Flip once browned on underside and half cooked.  Continue until cooked. Serve warm, spread with vanilla yogurt and dusted with cinnamon.