Nick loves his new school, so much so that he was reluctant to leave at the end of the first two days. I am so happy he likes it.
But to be honest, I am feeling out of sorts. Being Nick’s mommy has been a primary part of my identity for the last three years, so it’s more than a strange feeling to suddenly have much of the day to myself. I know that every mother goes through this at some point, and I know, too, that I will adjust, but I’m happy to have plenty of work and cooking to distract myself.
I am working on a number of different projects, but I decided to put them aside this afternoon to make use of the beautiful zucchini brought by a good (and gracious) friend.
She gave me an entire grocery bag-full, so I knew I would have more than enough for a couple of loaves of zucchini bread, and then some. I had no dinner plans yet–hadn’t even thought of it–so I decided to start with the side (the zucchini) and let the “main” follow.
This is one of my favorite dinner tricks: once I figure out the vegetables, beans, pasta, or grains, figuring out the “main” seems so much simpler. And sometimes, the sides morph into the main.
That’s precisely what happened with the zucchini. One look at all the grated zucchini and a food memory was sparked: vegetable pancakes.
I love almond flour for making sweet breakfast pancakes, so I decided to keep the pancakes high protein and gluten-free by using it here, too.
The end result was closer to a pancake or fritter, less so a latke, but they were so easy and absolutely scrumptious. Combined with some hummus and a great big green salad, it was a perfect dinner!
Heat 1 tablespoon of the oil in a large cast iron frying pan set over medium heat. Drop in 2 tablespoons of batter. Cook, in batches, for 2-4 minutes each side or until golden and cooked through. Makes about 16 pancakes.