Easy to make and customize, these tasty treats are perfect any time of day. Kids love these pancakes because they're tasty, and parents love them because they're nutritious.


What you'll need:
    1/2 cup flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/2 cup grated cheese
    1 egg
    1/4 cup milk
    1 cup grated carrots
    1 cup grated zucchini
    2 small scallions, diced
    Vegetable oil
    Sour cream and salsa (optional)

How to make it:
 In a large mixing bowl, stir together the flour, baking powder, cheese, salt, and pepper.
In a separate bowl, whisk the egg and milk, then stir in the carrots, zucchini, and scallions. Add the wet ingredients to the dry mixture and combine thoroughly. I did this with my hand to make sure it was really thoroughly mixed. Place a large skillet over medium heat and add 1 tablespoon of oil. When the oil is hot, spoon the batter into the pan, about 1/3 cup per pancake, and cook the pancakes for 2 minutes on each side or until golden brown. Add more oil to the pan as needed. Serve the pancakes warm with a side of sour cream and salsa, if desired. I served mine with sauted baby spinach and sour cream - Yummy!  Makes 5-6 small pancakes.

Tips:
Keep the pancakes warm in the oven till they are all done.Warm the oven to 350 - turn it off - put a cookie sheet with a cooling rack in. Then as the pancakes are cooked I slip them in the oven on the cooling rack to keep warm but not soggy.
The first time I made this recipe, one batch was NOT enough for two adults as the main course. So you might want to double the recipe!