vegetable pancakes

we've been better about eating vegetables the past few months. partly because we're taking the time to cook them in ways that do not involve the microwave, thus turning them into inedible asparamush (note: my siblings and i were v. difficult about veggies as kids).

we've roasted and sautéed and served them before the lovely carbs at dinner. we've really been trying to push veggies into the spotlight and slide the meat into a back up role. it's sort of working. except when steak is on the scene, then all bets are off. still, i'm always looking to add more veg to our days and i think this recipe does the trick with only a slight carb coma effect.

Vegetable Pancakes (inspired by Daily Garnish recipe)

1 cup pastry flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 large egg

1/2 cup milk

1/2 cup water

1 tbsp brown sugar

1/2 tbsp canola oil

1/2 zucchini, grated

1/2 carrot, grated

mix dry ingredients (flour, baking powder, salt, cinnamon), add egg, milk, water, oil and sugar to combine.

press water out of grated veggies. i put mine in a clean paper towel and squeezed out the water.

add veggies to batter.

warm skillet to medium. cook pancakes in a bit of canola oil, about 2 minutes per side. top with maple syrup.