Zucchini Pancakes

I was hesitant to try these because of the whole wheat flour. The recipe sounded heavy - and too healthy for my picky crew. I was very pleased when Levi came in after he ate and asked what kind they were because they were "dand good"'. I hesitated, then responded "zucchini and whole wheat". "Ah, mom, why'd you have to tell me, now I can't like them". Evidently, taste doesn't matter as much as whether they sound good.

The cinnamon and allspice make these pancakes great! The kids loved the apricot syrup on them and I also liked them with raspberry jam, no syrup, just eating them like bread. The leftovers were a little dry and unimpressive so eat them hot. This recipe makes 12-14.

1/3 cup milk

2 cups zucchini cut into 1" cubes

3 eggs

1/4 tsp salt

1/4 cup sugar

1 tsp cinnamon

1/4 tsp allspice

*Mix in blender until zucchini is chopped up and blended well. Then add:

1 1/3 cups whole wheat flour (you could use white)

2 tsp baking powder

*Blend just until flour is mixed in well

Cook on hot pan or griddle at 375