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Prep
Difficulty
Easy
Time
Estimate
30 mins
Salt the zucchini/summer squash, toss in a colander, squeeze and whip up the pancakes. As the pancakes sear, toss the peaches. A smear of yogurt or sour cream will be tastiness too. Serve assembled or in individual bowls for diners to create their own.
These are a favorite way to use up the abundance of summer squash or zucchini, whether yellow or green. These pancakes store nicely, just toast them up to enjoy the next day for breakfast or in a lunch on the go. With only a few tablespoons of batter the pancakes are mostly veggies rather than a traditional pancake. If you prefer more of a batter-based pancake, simply double the flour, egg and cheese.
Fresh sliced peaches are lightly touched with a sprinkle of almonds and almond extract. Amaretto or vanilla could work in a pinch instead.
