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In a world where nutritious eating often feels like a chore, Rainbow Sunshine Carrot Zucchini Pancakes emerge as a delightful exception. These pancakes not only tantalize the taste buds with their vibrant flavors but also serve as a wholesome source of essential vitamins and nutrients. Imagine starting your day with a plate of fluffy pancakes that are as colorful as they are nourishing. The bright orange of carrots and the lush green of zucchini create a visually appealing dish that entices both children and adults alike.

Carrot Zucchini Pancakes

Discover a delicious way to incorporate nutrition into your meals with Rainbow Sunshine Carrot Zucchini Pancakes. These vibrant pancakes are not only visually appealing but also packed with essential vitamins and nutrients. Perfect for breakfast, brunch, or a light dinner, they cleverly use carrots and zucchini to create a dish that kids will love. Enjoy the fluffy texture and delightful flavors while sneaking in those veggie servings for your family! Try this wholesome recipe today.
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup grated carrots (about 2 medium carrots)

1 cup all-purpose flour (or whole wheat flour for a healthier option)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs

1/2 cup buttermilk (or regular milk with 1 tsp vinegar mixed in)

2 tablespoons honey or maple syrup

1/4 cup finely chopped green onions (optional)

Olive oil or butter, for frying

Instructions
 

Prepare the Vegetables: Start by washing and grating the zucchini and carrots. Use a fine grater for the zucchini to avoid excess moisture. Place the grated vegetables in a clean kitchen towel and squeeze out any excess moisture to ensure the pancakes hold together well.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.

      Combine Wet Ingredients: In another bowl, beat the eggs and then add the buttermilk and honey (or maple syrup). Mix until everything is combined.

        Combine All Ingredients: Pour the wet mixture into the dry ingredients and gently fold them together. Add the grated zucchini, carrots, and optional chopped green onions, stirring just until everything is combined. Be careful not to overmix; a few lumps are fine.

          Heat the Pan: Heat a non-stick skillet or griddle over medium heat and add a teaspoon of olive oil or butter. Allow it to heat until shimmering but not smoking.

            Cook the Pancakes: Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 3-4 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for an additional 3-4 minutes on the other side until golden brown and cooked through.

              Serve and Enjoy: Remove the pancakes from the skillet and keep them warm in a low oven (around 200°F). Repeat until all batter is used. Serve warm with your favorite toppings such as Greek yogurt, additional syrup, or a sprinkle of fresh herbs.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings