These pancakes are delicious served with some hot homemade applesauce on the side.
Ingredients:
1 medium summer squash
1 medium beet
1 medium carrot
1 medium potato
2 cloves garlic, minced
½ teaspoon minced fresh ginger
2 green onions
3-4 leaves of kale, chard, or beet greens
3 large eggs
2 tablespoons soy sauce
1 teaspoon baking powder
4½ teaspoons olive oil, divided
2/3 cup whole wheat flour
Directions:
1. Rinse and grate the squash. Peel and grate the beet and carrot. Wash the potato and grate. Put all the grated vegetables into a large bowl and set aside.
2. Rinse and thinly slice the green onions on the diagonal. Put in the bowl with the other vegetables.
3. Mince the garlic and ginger and put in the bowl with the vegetables.
4. Rinse the greens and remove any thick stem. Stack the leaves together, roll into a thick tube and slice evenly.
5. In large bowl, beat the eggs with a fork. Stir in all the vegetables. Mix well.
6. Add soy sauce, baking powder, and 1½ teaspoons olive oil. Stir until well mixed. Stir in the flour until just combined to make the batter.
7. Heat a large skillet over medium-high heat and add 1½ teaspoons oil to the pan. Add about ¼ cup of the batter to the pan to shape a pancake. Fit in as many as you like. Cook until golden on the bottom, about 3 minutes. Check occasionally to make sure they don’t burn. Turn the heat down a bit if it seems to be cooking too fast. Turn over and brown the other side. Repeat the process until all the batter is gone.
Makes 12 pancakes