Vegan Zucchini Cornbread Pancakes
I’m starting to look like a pancake myself
Pancakes are one of my absolute favourite breakfasts – I simply don’t get tired of them! Banana and buckwheat, oat and poppy seed, chocolate with berries! All yummy, delicious and nutritious. But cornbread and zucchini? If I’m sure about that combination? Yes I am, and you ought to try it!
Servings: 2-3Total time: 40 min For the pancakes
Ingredients
1/2 cup shredded zucchini
1/2 cup rolled oats
1/4 cup ground almonds
1/2 cup polenta (cornflour)
3/4 cup oat or almond milk (unsweetened)
1 tsp baking powder
2 tbsp coconut syrup plus more for drizzling
coconut oil for frying
to serve
1 pear, sliced
date or maple syrup
yoghurt of choice
Instructions
In a bowl, combine all ingredients and whisk until you have a smooth batter.
In a pan, heat 1 tsp olive oil and fry small pancakes (ca. worth 1 1/2 tbsp worth of batter for each) for 2 minutes on each side.
Drizzle some more coconut syrup over your stack of pancakes and serve with freshly chopped fruit - yum!