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Administrator. Graeme
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1 large zucchini
8 medium carrots, peeled
1 bunch green onions
3 cloves garlic
1/2 bunch fresh parsley
1 recipe pancake batter,

Grate the zucchini and carrots using the large holes on a box grater. Thinly slice the onions, mince the garlic, and roughly chop parsley.
Prepare one recipe of your favorite homemade or store-bought pancake mix, but use 1/4 cup less liquid than called for; the zucchini will add a great deal of liquid to the mix. Fold the vegetables into the prepared pancake batter.
Warm a skillet over medium-high heat and brush it gently with olive oil. Use a 1/3 measuring cup to scoop the batter onto the warmed skillet. Cook 3 to 4 minutes, until the outer edges have set, then flip. Cook an additional 2 to 3 minutes and remove from heat.
Sprinkle the pancakes liberally with salt and allow to cool slightly before serving. Serve with butter, sour cream, or even a savory jam or chutney if you have it!
 
lmao vegies and pancake really shouldn't be allowed in the same sentence, let alone recipe title at anytime whatsoever. RIOT TIME madafuckas
 
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