Pancakes are probably the breakfast of choice among my hungry little eaters. I mean, what’s not to like? Fluffy, warm pillows of goodness that classically get sweetened up with a drizzle of oh-so-delicious maple syrup. It’s basically dessert for breakfast if you ask me. Which is why, I tend to try and pack in any healthy ingredients I can like whole wheat flour, flax seeds, fruits, veggies, whatever will make them more “healthy.” But of course, still keeping them really yummy. So the fact that, these Zucchini Pancakes are my 6-year-old’s favorite is a huge win-win. Just last week, in fact, he asked what we’re having for breakfast to which I replied, “pancakes.” And then he asked “are they zucchini pancakes,” which they indeed were, and exclaimed, “Yes! My favorite!” Who woulda thought something with the word zucchini in it would ever be this kid’s favorite?

But it’s for good reason Mr. T. likes these pancakes so much. While they are loaded with a hefty amount of zucchini, these babies taste so much more than just “healthy” or like they even have vegetables in them at all. They are light and moist from the namesake ingredient, while being gently sweetened with a dash of maple syrup and ever-so-slightly spiced with cinnamon and nutmeg. A little coconut oil adds a little something extra, but butter can definitely be used instead, which I’ve done too with great results. Don’t have buttermilk on hand, just do what I do and make some with a little apple cider vinegar (or white) and some milk. Or just regular milk will do in a pinch too. These aren’t meant to be fussy, just delicious.

And since morning’s can often be hectic and hard to get a warm breakfast on the table, I have one suggestion to offer if I may. Prep the night before. I like to grate and ring the “juice” out of the zucchini and have it ready in the fridge. I measure out all the dry ingredients into a large bowl and cover and set aside. Then I measure out the liquid ingredients and eggs into a measuring cup (minus the butter or oil) and keep covered in the refrigerator right next to the zucchini. In the morning, while the griddle heats up, combine the wet and dry ingredients, the zucchini and melted oil or butter, and voila, you have a pretty (almost) instant awesome breakfast. And one you can feel pretty darn good about.