Zucchini Pancakes & Passion Fruit Banana Smoothie
“On the weekend, we make pancakes from scratch in shapes that go along with family celebrations. These have a healthy twist and are delicious,” says Sakari. “At first we were going to use sour cream, but I don’t like that. So we made a cream cheese and yogurt mixture that I love. Bananas and passion fruit grow in our yard, and we make really tasty smoothies with them to go along with the pancakes.” - Sakari Clendinen, age 8, Virgin Islands
Makes 4 servings
For the zucchini pancakes:
- 2 medium zucchinis, trimmed and grated
- 1/2 cup fat-free plain Greekstyle yogurt
- 3 ounces cream cheese
- 1 large egg plus 2 large egg whites
- 1 clove garlic, minced
- 1/3 cup whole wheat pastry flour
- 1/4 cup Parmesan
- Freshly ground black pepper
- 2 tablespoons oil
For the passion fruit banana smoothies:
8 passion fruits, seeded and flesh removed
2 cups fat-free plain Greek-style yogurt
2 tablespoons honey
8 ice cubes
Make the zucchini pancakes:
In a colander, combine the grated zucchini with a pinch of salt and let it sit for 15 minutes to drain any excess liquid. Wrap the zucchini in paper towels and wring out any excess liquid.
In a small bowl, stir together the yogurt and cream cheese.
In a large bowl, beat the egg, egg whites, and garlic. Fold in the flour and Parmesan, and season with pepper. Add thezucchini and stir just until combined.
In a large sauté pan over moderate heat, warm the oil. Spoon 1 heaping tablespoon of batter into the pan and cook until golden brown, 2 to 3 minutes per side. Continue with the rest of the batter, covering the finished pancakes to keep them warm. Serve the pancakes topped with a dollop of the yogurt and cream cheese mixture.
Make the passion fruit banana smoothies:
In a blender, combine the passion fruits, bananas, yogurt, honey, and ice cubes, and blend until smooth.
409 calories; 18g protein; 64g carbohydrates; 12g fat (7g saturated fat); 324mg sodium
More information about the Kids' State Dinner: