This has been a staple breakfast of mine since my days of extended intermittent fasting ended many moons ago – before I conceived my now 3 year old, Grace. It’s packed with protein and healthy fats to keep you full until lunch time, and has a serve of healthy carbohydrates from fruit, and a little maple syrup if you wish. I make the batch up on a Sunday, and simply fry up my serve of pancakes of a morning, meaning breakfast is ready in 10 minutes flat. The cold pancakes also make a delicious lunch box snack. A perfect meal to share with the whole family.
Banana & Zucchini Pancakes
Ingredients (Serves many!)
- 2 bananas, mashed
- 8 free range eggs
- 1/2 zucchini, grated
- 2 cups almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla powder
- 2+ tablespoons grass fed butter
To serve (per person):
- 2 heaped tablespoons coconut yoghurt
- ¼ cup berries, diced
- 1 teaspoon hemp seeds
- ¼ teaspoon cinnamon
- ½ tablespoon maple syrup, optional
Method:
- Mash banana in a medium sized bowl. Add eggs and whisk well.
- Add zucchini, almond meal, baking powder and vanilla powder and stir until combined.
- Heat 2 tablespoons of butter in medium frypan.
- Use a ladle and spoon out two or more pancakes.
- When large bubbles form on the surface, flip each pancake over and cook until lightly golden on the other side. Add more butter and repeat for as many pancakes as you wish to cook. Alternatively, store the mixture in the fridge for 4-5 days.
- Serve two pancakes topped with coconut yoghurt, berries, hemp seeds, cinnamon and maple syrup, if using.