So Yummy 2’s: Sweet Potato, Quinoa, Zucchini Pancakes with Bourbon Cream Cheese Frosting

  • 1. For the pancakes:
    1. Preheat a non-stick griddle or pan over medium/low heat. 
    2. Use a paper towel to  remove any water from the zucchini and carrot. 
    3. In a large bowl, combine, zucchini, carrot, quinoa, sweet potato, eggs, butter, cinnamon, brown sugar, almond milk, and pancake mix. Spoon batter onto the hot griddle and cook for about 3 minutes per side until cooked through.
  • 2. For the Icing
    1. In a medium bowl, beat the cream cheese and butter until fluffy.
    2. Beat in bourbon and powdered sugar until combined. For a thinner icing, add almond milk 1 tbs at a time. 
    3. Frost the muffins and top with chopped pecans, crushed dried apple and a few carrot curls for an elevated look.