Strawberry Sprinkle Funfetti Pancakes

Ingredients

• 1 cup all purpose flour
• 2 tbsp granulated sugar
• 1 ½ tsp baking powder
• ¼ tsp kosher salt
• 1 cup of whole milk
• 1 egg
• ½ tsp vanilla extract
• 2 tbsp butter, melted
• 5-6 medium-sized strawberries, sliced
• sprinkles of your choice

Instructions

In a small bowl, mix together milk, egg, and vanilla extract. In a separate bowl, mix together flour, sugar, baking powder, and salt.

Make a well in the flour mixture and pour in the milk mixture, mixing well and then adding in the melted butter and stirring until combined.

Heat a sauté pan over medium-low heat and butter or spray it with cooking spray. Once hot, scoop ½ cup of batter into the pan. Immediately lay 3-4 strawberry slices on each pancake, gently pressing each one in. Sprinkle with sprinkles and let it cook for about 2 mins or until golden brown, flip to the other side and cook for another 1-2 mins.

To serve, place strawberry side up and sprinkle with confectioners sugar if desired.

Zucchini Cakes

Ingredients

• 1 large zucchini, grated
• 1 large egg
• 1 c. panko bread crumbs
• Salt and pepper to taste
• 1 tbsp. Adobo spices
• 1/2 c. Parmesan cheese, grated

Instructions

Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.