We all love pancakes for breakfast, lunch or dessert but we also know that having more vegetables in the meals provide us with better health and better moods. So here is the compromise!
Zuccini pancakes are also a good way to sneak in some veggies into the mouths of fussy eaters. The recipe can be used with carrots, pumpkin and even apples to suit your taste buds. Experimenting is encouraged.
Preparing: 10 minutes Cooking: 20 minutes Serving: 20 pancakes
• 2 regular size organic zucchinies
• 2 organic eggs (substitute for 1/2 cup of coconut kefir for a vegan option)
• 2 cups organic unbleached plain flour (substitute with chickpea, rice, coconut or lentil flour if gluten and wheat intolerant/sensitive)
• A pinch of salt
• 1 tbs sunflower oil
Grate the zucchinies and add raw eggs (or kefir) and flour. Add a tablespoon of sunflower so the pancakes are easier to cook. Wisk with a fork until the mix is even and flavour to taste with a bit of salt. The mixture should be not too runny and not too firm (never been good at explaining this part). Add more flour if too runny or crack another egg (add more kefir) if too dry.
Preheat the pan on medium heat. Depending on your pan you may have to oil it to prevent the pancakes from sticking. If you added oil to the mixture that will reduce the stickiness and covering the pan with extra oil may not be necessary. Using a large spoon poor the mixture on the pan. My pan size allowed me to fit and cook 4 mini pancakes at once.
Flip the pancakes after 2 minutes or when they begin to brown. Cook for another minute.
Cook pancakes using all the mix you have made.
Time to eat! Serve with honey, nut butter, salmon, poached eggs and anything else depending on your food preferences.
Now you have eaten one serving of the veggies for the day. Only 4 more to go!