You may have noticed that zucchinis are in abundance at the moment. They are one of the most versatile vegetables around and can be eaten raw or cooked. My Zucchini, Mint & Feta Fritters and Grain-Free Zucchini Spag Bol have been in high rotation of late, making the most of the seasonal produce. Zucchinis also have many beneficial health properties including providing a good source of vitamin c, fibre and calcium.
These zucchini pancakes taste even better than they look and are vegan friendly. Served with avocado mash they are a delicious option for any time of the day.
Ingredients (Serves 1)
- 2 tablespoons chia seeds
- 6 tablespoons water
- ½ zucchini, roughly chopped
- 2 tablespoons almond flour
- 2 tablespoons coconut flour
- ½ tablespoon cold-pressed extra virgin coconut oil, melted + additional ½ tablespoon
- 1 teaspoon baking powder
- 1 teaspoon tapioca
- ½ teaspoon psyllium
- ½ teaspoon sea salt
- ½ avocado
- 100g cherry tomatoes, roughly chopped
- 20g rocket
- 1 teaspoon lemon juice
- Sea salt & pepper, to taste
- Preheat oven to 180°C and line a baking tray with baking paper. Add 1/2 tablespoon of coconut oil to melt and set aside.
- Prepare the chia seed eggs in a bowl by combining chia seeds with 6 tablespoons water, stir well and rest for 15 minutes.
- To a food processor or blender, add all pancake ingredients including the chia seed eggs. Blend until well combined.
- Divide mixture into three mounds onto the prepared baking tray. Using the back of a spoon, spread the mixture into the shape and size you desire.
- Transfer to the oven and cook for 15-20 minutes, or until golden brown. Flip at the halfway mark.
- Whilst the pancakes are cooking add the avocado, cherry tomatoes, rocket and lemon juice to a bowl. Mash roughly and season well.
- To serve, stack pancakes on a plate and top with avocado mash.
Recipe developed with the assistance of Elly McLean, Holistic Nutritionist & JERF Lover. Learn more in Meet Elly here.
Image by Sarah Craven Photography.