Zucchini in the garden; pumpkin in the freezer.
That's the current situation at our house.
I went a little crazy with the pumpkin purchases last fall, and now the frozen puree is waiting to be used. With all the tomatoes, peppers and summer squash going wild in the garden, the pumpkin needs to move over so we can create more room in the freezer.
Summer squash and winter squash? It can work, and these pancakes are proved it to me. They are soft and tender with just a hint of that fall flavor that will be in full swing in a few months.
They just happened to end up being vegan if that is your thing, but my husband kindly pointed out that the bacon I served with ours was not. I do like mine with bacon.
And I definitely think these count as having vegetables for breakfast!
Coconut Zucchini Pumpkin Pancakes
3/4 cup coconut milk
3/4 cup pumpkin puree (*very thin)
1/2 cup shredded zucchini
3 tsp baking powder
1/4 tsp salt
2 tbsp mascavo sugar
1/8 tsp ground ginger
1/4 tsp cinnamon
1 cup white whole wheat flour
Toasted, unsweetened coconut for serving
In a medium sized mixing bowl, stir together the coconut milk and pumpkin. Add the zucchini.
Next stir in the baking powder, salt, sugar, ginger and cinnamon. Fold in the flour just until all ingredients are combined.
On a heated griddle, cook pancakes 1-2 minutes on each side, or until they reach desired doneness. Garnish with toasted coconut before serving. Makes about 10 medium pancakes.
*I used fresh pumpkin puree from previously frozen so my puree was very thin. If you are using a thicker puree, or a different type of flour, you made need to adjust things to reach the right pancake batter consistency.