Vegan Cornbread Zucchini Pancakes
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!
But first: let’s watch that coconut syrup drizzle down that gorgeous stack of pancakes, shall we?
(I believe this will do the trick of convincing you..)
Foodporn at its best, right? (Excuse my language, please)
Prep Time: 15 min
Cooking Time: 25 min
Total Time: 40 min
Servings: 2 – 3
For this recipe you will need:
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
fresh fruit (I used 1 pear)
- 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