I LOVE breakfast food. It’s probably my favorite – if I had to choose – since you can pretty much call anything breakfast (or brunch) and get away with it.

So, yesterday when I wanted pancakes for breakfast, but only had zucchini, some cheese, and half of an avocado, I got funky (i.e. creative – wink wink) and made due with what I had.

Yes, friends – I made green pancakes. And they… were awesome!

Really, they were! I mean, no… they weren’t exactly what you think of when you think pancakes, but if you’re into the whole savory breakfast thing, these green guys are totally for you! I topped ours with poached eggs – and sriracha (of course!) – and 20 minutes later there was nothing left but a pile of dirty dishes (and I didn’t even have to wash em’ – I’ve got GOOD friends). I call that a win!

So… will you go green?

Sriracha Spiked Zucchini – Avocado Pancakes – Baker by Nature

1 cup shredded zucchini, packed well

1/2 avocado, pitted and mashed

2 tablespoons sriracha

1 large egg

1/2 cup manchego cheese

3/4 cup panko bread crumbs

2 tablespoons flour

2 tablespoons olive oil for the pan

Poached eggs – optional

Instructions:

Grate zucchini and transfer to a cheesecloth or lint free and very clean towel, and squeeze as dry as possible. Let the zucchini sit for 5 minutes, then squeeze again. In a large bowl whisk together the avocado, sriracha, egg, cheese, bread crumbs, and flour, mixing until well combined. Stir in zucchini. Heat olive oil in skillet until it simmers. Drop 1/4 cup sized pancakes into the oil, and cook until the edges are golden (4-5 minutes), then flip and cook for another 2-3 minutes. Repeat until batter is finished. Top pancakes with an egg if you like, and eat at once!