There really is no better protein than eggs for breakfast yet so many women feel like a cooked breakfast or scrambled eggs are for the weekend. Well, trust me when I say that I eat these pancakes almost every day because they are not only super quick to make but delicious and they keep me nourished and satiated until lunch time.
Ingredients (Serves 1)
- ½ banana, mashed
- 2 free range eggs
- 1/8 zucchini, grated
- ¼ cup almond meal
- 1/8 teaspoon baking powder
- 1 tablespoon grass fed butter
- 2 tablespoons coconut yoghurt
- ¼ cup organic blueberries
- 1 teaspoon hemp seeds
- 1/8 teaspoon cinnamon
- ½ tablespoon maple syrup, optional
Method
- Mash banana in a medium sized bowl. Add eggs and whisk well.
- Add zucchini, almond meal and baking powder and stir until combined.
- Heat butter in medium fry pan and pour pancake mix in.
- When large bubbles form on the surface, flip the pancake over and cook until lightly golden on the other side.
- Serve topped with coconut yoghurt, berries, hemp seeds, cinnamon and maple syrup, if using.