I’ve always loved veggie pancakes, but I hated making them until I discovered the Miraculous Gift to Humanity that is a Food Processor. I mean, really. I don’t care how easy it is to use a mandolin. Shredding the ingredients for your entire meal is just a pain in the Meal Planner if you’re doing it all by hand. Your Cuisinart does it all in just a few minutes, and baking the pancakes (instead of frying them) produces huge batches with very little hands-on effort, cutting down even more on time spent in the kitchen.

Now, don’t be afraid to make these your “kitchen sink” pancakes. Throw in those carrots that nobody ate, or broccoli, or potatoes, or any leftover herbs you may have. As far as herbs go, I love dill, mint, or cilantro, but you can use oregano, parsley, or that mystery overpriced sprig you got at the farmer’s market when the woman swore her kombucha would make your chakras smile.

 

 

The recipe is really great at taking in unplanned flavors and veggies. Just be sure to salt the veggies in your colander and let them rest for 10 minutes, and make sure to wring out as much moisture as you possibly can – easy and quick, but it will make a dramatic difference when you assemble your patties.

 

Hubby squeezing the liquid from the veggies.

 

And at the risk of sounding like a broken record, this is another recipe where a large bowl and a couple of jelly roll pans are worth their weight in Parchment Paper. For that matter, so is Parchment Paper.

 

[yumprint-recipe id=’41’] 

Garlic Tzatziki

  • 1.5 cups greek yogurt
  • 4 cloves garlic
  • 1 cucumber, peeled and shredded (or chopped)
  • 2 tsp olive oil
  • Juice of ½ lemon
  • 2 Tb Fresh dill
  • Salt to taste

 

Because You Still Need to Eat