Zucchini Bread Pancakes for breakfast.

Orientations have to be one of the most awful, but necessary experiences in life. I mean, they really are one of the most effective ways to make sure that everyone has the same information and no one can claim that they were not told something. However, that does not make them any more enjoyable or any less time consuming. -I am sitting in auditorium waiting for a study abroad program orientation to begin right now. What I can’t figure out is why my first study abroad program with school A only takes 30 on a weekday afternoon minutes for orientation, when school B’s orientation is an entire 5 hours on a Saturday. Pure silliness.

Anyway, I will stop complaining and will begin to tell you about my breakfast, which I am sure you will love once you try. These came out of my need to use up my several pounds of shredded zucchini before I leave for the summer and the fact that baking zucchini bread just seemed like too much work, although I am pretty sure pancakes take a lot more hands-on time than bread… go figure. At least pancakes freeze well so that I can take them out of the freezer, pop them in the toaster, and be off to class in a matter of minutes with a full and happy tummy.

Grab all of your ingredients (the zucchini is that green looking stuff in the ziploc bag)

Measure dry ingredients in one bowl, then wet ingredients in another.

Stir the wet ingredients into the dry; a few lumps are fine.

Fold in your grated zucchini.

Ladle batter onto a pre-heated and greased skillet.

One key to fluffly pancakes: only flip them once.

Mmmm. Even better drizzled with local honey.

Don't forget to invite someone over with whom to share your stack of pancakes!