Gluten Free Banana & Zucchini Pancakes with Berries

 

zucchini pancake recipe

zucchini pancake recipe

Potassium-rich bananas, some sneaky veg, coconut flour and a bit of extra sweetness from coconut sugar, plus some cinnamon (which helps balance those blood sugars) – these pancakes take under 20 minutes to make and are perfect for any morning of the week. Take them up a notch with a dollop of creamy coconut yoghurt and some seasonal berries.

Serves 1.

INGREDIENTS

For the pancakes:

  • 2 Tbsp Coconut/Olive Oil
  • 2 small ripe bananas
  • 1 (1/2 cup) small zucchini, finely grated, excess moisture squeezed out
  • 2 Tbsp Coconut flour
  • 1 Tsp Coconut sugar
  • 1 Tsp Cinnamon
  • 1 Egg

To serve:

  • 2 Tbsp coconut/Greek yoghurt
  • Handful of fresh raspberries and strawberries

METHOD

  1. In a large bowl add banana, smash with fork until smooth, add finely grated zucchini, coconut flour, coconut sugar, cinnamon and egg. Mix well together until all combined.
  2. Preheat a non-stick frying pan, medium heat, add oil. When hot, get a ¼ cup measure and evenly scoop in pancake mixture and dollop into pan (tip* makes around 5 pancakes, can do in batches to make it easier). Fry for 2 minutes then use a spatula to flip and do the same the other side.
  3. Load into lunch box with coconut yoghurt on the side and a handful of freshly washed berries

 

Recipe by Rosie Eyre of By Rosie.

 

Ingredients for Gluten Free Banana & Zucchini Pancakes with Berries

Banaban - Coconut Oil Extra Virgin (400mL)

$9.49 ea
 

Bananas Large (5 pieces)

$2.62 ea
$2.99
 

Zucchini Black (each)

$0.70 ea
$5.69
 

Zucchini Black Organic (min 780g)

$7.01 ea
$8.99
 
 

Sugar Stripped Organic Coconut 280g

$5.29 ea
 

Spice & Co (75g) Cinnamon Ground

$2.99 ea
 

Cinnamon Ground 30g Gourmet Organic Herbs

$4.29 ea
 

Pirovic - Eggs Free Range (12eggs, 660g)

$4.49 ea
 

Mulloon Creek - Eggs Organic (12eggs, 700g)

$9.99 ea
 
 
 

Strawberries Large (250g punnet)

$3.99 ea