This recipe is from The Natural Nutritionist Steph Lowe. Ive recently started working with Steph, Im in the first few week's of the 'Elite Performance Program' from her website (more on this to come).
I made these baked zucchini pancakes for lunch this week and fell in love. They are so easy to make tasty and filling! These pancakes are packed with fibre, healthy fats, calcium and vitamin c.
Baked Zucchini Pancakes
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
100g cherry tomatoes, roughly chopped
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.