Easy Zucchini Pancakes: A Freezer Meal!

Here’s an easy breakfast idea for ya. Our freezer friendly whole grain zucchini pancakes pack a yummy punch! Enjoy using up some fresh zucchini and serving your family a wholesome breakfast. Double the batch and make them a freezer meal!  Lesson learned from making Whole Grain Zucchini Pancakes: Double the recipe next time. I made these for lunch last week to use up some zucchini I had from a neighbor. And, my kids ate these faster than I could get them off the griddle. With a little real butter and real maple syrup, the zucchini slid down their pie holes while they begged for more. Cha-ching–another sneaky way to add more veggies to their diet. Cooking Note: To shred a zucchini, wash it well first. Cut off the stem parts at both ends. Then, either use a box grater to shred or cut your zucchini in to a few chunks and throw them in the food processor. I actually used my Vitamix blender and added some water before blending. Then, I drained the water off and had perfectly processed zucchini. Freezer Tips: You can freeze shredded zucchini until you’re ready to use it. When ready to cook with frozen zucchini, thaw out and wring out some of the moisture using a clean kitchen towel before baking with it. Another freezer tip is that you can freeze pancakes. I do it all the time with ones like Whole Whole Pumpkin Pancakes or Sweet Potato Pancakes. After you cook them, let them cool and place in an airtight freezer bag in the freezer. When ready to eat, toast in the toaster from frozen. Then, microwave your pancakes for a few seconds if they didn’t get warmed all the way through in the toaster.