Zucchini Carrot Pancakes

Cheerful specks of orange and green make these light pancakes otherworldly and beautiful! A good way to get the kids to eat veggies! Adapted from Mollie Katzen's Sunlight Cafe cookbook.

• Ready In: 30 mins
• Yields: 4-5

Ingredients

• 4  large eggs
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 2  cups  grated zucchini (packed)
• 2  cups  grated carrots (packed)
• 1⁄2 cup scallion, finely minced
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried sage
• 1  teaspoon dried basil
• 1⁄3 cup all-purpose flour
•  cooking spray
•  butter (optional)
•  fresh mint leaves

• Optional toppings

•  sour cream
•  yogurt
•  tomato jam
•  ketchup
•  mango ketchup

Directions

1. Combine the eggs, salt and pepper in a medium bowl and beat with a whisk until frothy.
2. Gradually beat in the zucchini, carrot, scallion, and herbs. keep beating as you sprinkle in the flour.
3. Place a griddle or skillet over medium heat. After a few minutes, spray with cooking spray. At this point, you may also melt in a little butter if you wish.
4. When the griddle is hot, use a 1/4 cup measuring cup with a handle to scoop up batter and pour it onto the hot griddle. Cook for 4-6 minutes on each side, or until golden and crisp.
5. Serve hot, plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.
6. For a special touch, serve with a side fo mushrooms and pass a small dish of Mango ketchup or Tomato jam. Enjoy!