
Fall is officially here, but I wanted to sneak in one last summer squash recipe: zucchini pancakes. Although zucchini (and many other fruits and vegetables) can be found year round, it doesn’t mean they offer the same health benefits as during their peek season. Freezing, pickling or preserving recently harvested produce presents us with optimal nutrients. When we consume foods that are not local to us (due to climate change), they must travel a long distance. The longer that transit time is, the more nutrients deplete, which means that by the time it gets to us, the food is pretty “dead”. It’s best to try to eat locally and in season in order to gain the most out of everything we consume.
I love this pancake recipe because it’s under 10 ingredients, but more importantly, the end product is incredibly versatile!!! In the photo that’s pictured, I used 2 pancakes as “bread” for an egg sandwich. These pancakes are like the classic “pizza bagels” that I grew up with. You can have them any time, with anything! They’re great as a side, snack or main event with a topping of choice!
serving size: 12
total time: 45 mins
- 4 medium size zucchini
- 2 teaspoons sea salt
- 1 teaspoon lemon zest
- 2 cloves garlic
- 1/2 medium size yellow onion
- 1 tablespoon ground flaxseed
- 1/2 cup almond flour
- black pepper to taste