Zucchini Stacks

 

Whenever I eat pancakes I can't get the phrase 'stacks-on-stacks-on-stacks' out of my head. It makes me feel like an OG as I work my magic with a deft pancake flip and hip-hop-happening almond butter drizzle.

Adding courgette/zucchini to the batter turns it a light-green colour (is completely tasteless) and makes it so much easier to pretend I'm singing about stacks of cold hard cash and not a veggie-pancake breakfast for one. 

Instructions below, YO! 


5-INGREDIENT ZUCCHINI CAKES 

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Ingredients

  • 1/4 cup gluten-free jumbo oats
  • 2 medium eggs
  • 1/4 banana
  • 1/4 cup grated zucchini (courgette)
  • 1/4 tsp baking soda (for extra FLUFF) 
  • 1 tsp coconut oil (for frying)
  • Topping Suggestions: almond butter, peanut butter, granola, honey, maple syrup, agave, chia pudding, coconut yoghurt, whatever your heart desires!

Instructions

  1. Place all ingredients (except zucchini + coconut oil) into your blender.
  2. Whizz on high until all ingredients are blended. Batter will seem thinner than traditional pancakes.
  3. Add grated zucchini to batter, folding in gently with a spoon. 
  4. Heat coconut oil in non-stick skillet / frying pan over medium to high heat.
  5. Once oil starts to spit, scoop 1/4 cup of batter onto the pan. Cook until bubbles have formed then flip and cook for one minute further.
  6. If pancakes are too brown, lower the heat and carry on. 

Makes 6 pancakes.