We like breakfast-for-dinner in our house but dinner means loads of veggies to me. So, when the kids requested breakfast-for-dinner, I figured out a way to sneak in as many veggies as possible without tipping them off. Our meal: squash scrambled eggs, zucchini pancakes, and berries.
First, I steamed an entire chopped summer squash, then pureed it in the blender. I cracked 5 eggs directly into the blender cup, sprinkled in salt and pepper, added a dash of garlic powder, and thoroughly blended the mixture. Next, I greased my pan with coconut oil before cooking the blended eggs low and slow on the stove, gently moving the eggs with a spatula frequently.
Next up: zucchini pancakes! I blended one chopped, raw zucchini in the food processor. Then I tossed in 1.5 cups of Wegmans’ pancake mix (our preferred dairy-free pancake mix), 1 egg, a tablespoon of coconut oil, salt, pepper, garlic powder, onion powder, a handful of fresh basil leaves, and a splash of cashewmilk. After processing the mixture, I cooked the pancakes as usual in a hot pan greased with coconut oil.
As the eggs and pancakes cooked, I plated the berries. Easy, healthy crowd pleaser!
SQUASH SCRAMBLED EGGS WITH ZUCCHINI PANCAKES AND BERRIES
Squash Scrambled Eggs:
1 Summer squash (chopped)
1 Tbl Cashewmilk
1 tsp Garlic powder
Salt and pepper to taste
1 Large zucchini (chopped)
1.5 cups Dairy-free pancake mix
1 Tbl Coconut oil
2 Tbl Non-dairy milk
1 Handful fresh basil
1 Tbl Garlic powder (less if you’re not a garlic lover)
1/2 Tbl Onion powder
Salt and pepper to taste
3 pints of your favorite fresh berries
For the eggs, grease a medium-sized pan with your preferred oil (I used coconut oil) and heat on low.
Steam the squash in the microwave. Let it stand to cool for a minute before placing it in the blender cup.
Puree the squash until smooth.
Add the remaining egg ingredients to the blender cup and blend until well-mixed.
Pour the egg mixture into the greased and heated pan, gently moving the egg with a spatula every so often.
Plate the eggs once cooked to your desired doneness.
For the zucchini pancakes, grease a large pan with your desired oil (I used coconut oil.)
Place the chopped, raw zucchini into the food processor and process until uniformly chopped.
Place all of the remaining pancake ingredients into a food processor and blend until smooth.
Cook pancakes as usual, pouring dollops of batter onto the hot pan and flipping each pancake over as air bubbles begin to appear.
For a greener zucchini pancake, cook on low. For a more golden zucchini pancake, cook on medium.
Plate pancakes once prepared and top with your preferred butter substitute (I used Soy-free Earth’s Balance.)
Pile your favorite fresh berries onto each plate, and enjoy!