Confetti Pancakes

I know that the general consensus is to not hide healthier foods in less healthy foods as it doesn’t teach kids to enjoy their veggies. But, I have two boys who are very finicky eaters at home and sometimes I want to make sure they’re getting some green veggies in their diet of mostly bread and fruit and yogurt. To resolve their issues (for me), and to use up some fresh-from-the-garden zucchini before it went bad, I concocted what we now call Confetti Pancakes in my house. I like to use both yellow and green zucchini but you could use whatever you like on hand. This is my go-to easy weeknight dinner that I always know the kids will eat.

The basic recipe is from the classic –The Joy of Cooking but I’ve manipulated it for this. Be warned – Henry can eat 5 of these pancakes in one sitting.

Confetti Pancakes

1.5 cups all-purpose, unbleached flour
1.75 tablespoons baking soda
.5 teaspoon salt
3 tablespoons granulated sugar
.5 teaspoon cinnamon
3 eggs
2 tablespoons melted butter
1.5 cups milk
1 teaspoon vanilla (optional)
2 small or one large zucchini finely grated

In a large bowl, combine dry ingredients and set aside. Melt butter and allow to cool quickly before adding to milk and lightly beaten eggs (and vanilla if using). Make a well in dry ingredients, and using a wooden spoon, quickly mix together. Add zucchini.

This batter should still have some lumps and bubbles in it, just be lightly mixed.

For best results, make this up to 8 hours ahead and keep covered in fridge.

Serve with fruit, maple syrup and your choice of bacon or sausage.