Thank you to Maryland CSA shareholder Julie, who shared this recipe from a friend's blog, Bitchin' Dietitian. She tells her twins that these pancakes are "confetti pancakes" and adds a teaspoon of agave to cut the bitterness of the collard greens.
2 cups whole wheat flour
2 cups unsweetened almond milk
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon sweetener (agave nectar, sugar, etc.)
2 tablespoons vegetable oil
½ cup shredded zucchini
¼ cup finely diced collard greens
¼ cup shredded carrot
dark chocolate chips, optional (“Chocolate chip pancakes for breakfast, anyone?!”)
Mix all ingredients together, and add more almond milk as needed for thinner pancakes. Cook in a large skillet with a touch of oil. Add fruit sauce, maple syrup, agave, or nothing at all.