Pancakes/Pickles Whole Grain Zucchini and Carrots Full of Fiber 
Sugar Free Vegetables You Can't Try for Kids So DeliciousMy kids have gone pancake/picklet crazy! So I'm always committed to finding different unique new recipes to get rid of the typical plain pancakes that don't have a lot of nutrients. These Carrot and Zucchini Cookies/Pancakes are so thick, super fluffy and delicious that the kids will destroy them. Processed without sugar which makes it even better. I used a baking pan to make mine. Makes 17 pickles Ingredients – 1 large zucchini (170g) – grated – 1 large carrot (190g) – grated – 2 tablespoons vegetable oil – 2 large eggs – 1/4 cup pure maple syrup – 3/4 cup whole milk - 1 tbsp. vinegar – 1 teaspoon vanilla bean paste or extract – 2 tablespoons baking powder – 1 cup wholemeal flour – 1/2 cup plain flour (all purpose) – Pinch of salt – 50g butter (melted) Directions – Mix the vinegar in the milk and set it aside (alternatively, you can also use 3/4 cup buttermilk plus 1 kg) – Put vegetable oil, grated zucchini and carrot in a pan. Saute them until they are soft without a crispy texture remaining on medium heat.
Sugar Free Vegetables You Can't Try for Kids So DeliciousMy kids have gone pancake/picklet crazy! So I'm always committed to finding different unique new recipes to get rid of the typical plain pancakes that don't have a lot of nutrients. These Carrot and Zucchini Cookies/Pancakes are so thick, super fluffy and delicious that the kids will destroy them. Processed without sugar which makes it even better. I used a baking pan to make mine. Makes 17 pickles Ingredients – 1 large zucchini (170g) – grated – 1 large carrot (190g) – grated – 2 tablespoons vegetable oil – 2 large eggs – 1/4 cup pure maple syrup – 3/4 cup whole milk - 1 tbsp. vinegar – 1 teaspoon vanilla bean paste or extract – 2 tablespoons baking powder – 1 cup wholemeal flour – 1/2 cup plain flour (all purpose) – Pinch of salt – 50g butter (melted) Directions – Mix the vinegar in the milk and set it aside (alternatively, you can also use 3/4 cup buttermilk plus 1 kg) – Put vegetable oil, grated zucchini and carrot in a pan. Saute them until they are soft without a crispy texture remaining on medium heat. Transfer to a dinner plate, spread and allow to cool completely before using. – While the vegetables are cooling, place the eggs in a large bowl and beat with a cake mixer or a stick blender fitted with the whisk attachment until the eggs are very pale and foamy. – Then add the maple syrup and beat to combine. – Add all remaining liquid ingredients, milk, vanilla, butter and mix to combine. - After all. Add the flour, salt, baking powder and whiskey gently. Do not over mix. A few lumps are okay! -Let the batter rest for 5 minutes – Place the picklet pan over medium low heat, butter the pan. Once the pan is slightly hot, pour a tablespoonful into all the biscuit compartments. – Once bubbles form on top, flip the pancakes over and cook for another 20 seconds or so. - I enjoy it.
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