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Zucchini pancakes

by | Nov 13, 2015 | Recipes | 0 comments

Breakfast is this most important meal because it will give us the fuel to start the day. According to Dr. David S. Ludwig, a nutrition expert at Harvard-affiliated Children’s Hospital Boston, if we miss the day’s first meal we may start tapping our energy reserves — including what’s stored in our muscle.

A good breakfast should include some carbohydrates with fibre (whole grains, fruits, or vegetables), some lean protein sources such as eggs or yogurt (Greek yogurt has more protein than regular), and some healthful fats.

These pancakes are source of carbohydrates with fibre from the rolled oats (whole grain), zucchini and banana. So make them part of your healthy breakfast.

Break the fast and fuel up your morning with these delicious pancakes!

Ingredients:

  • 240 g zucchini, chopped.
  • 2 cup rolled oat (not instant).
  • 110 g banana.
  • 1 cup vegetable milk or water.
  • Cinnamon (optional).
  • 1 tablespoon baking powder.
  • 1 tablespoon milled chia seed or flaxseed.
  • ¼ cup dark chocolate chips (optional).

Instructions:

  1. Place  all the ingredients, except chocolate chips, in a blender until smooth.
  2. Let the batter stand for a few minutes. Add the chocolate chips and mix.
  3. Heat a non-stick frying pan over a medium heat and add oil. When it’s warmed, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.
  4. Wait until the top of the pancake is dry, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
  5. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

Recipe notes:

*These pancakes will keep in an airtight container in the fridge for up to 2 days.
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