Chocolate & Zucchini Pancakes

Please tell me you know by now that I have been whipping these dishes up for Westfield Garden City’s Market Day! Myself and Shannon, from My Food Religion, take to the stage to show you in 30 minutes (each) just how easy healthy eating is! Does that almost make us better than Jamie? Well, maybe.

Last week (if you missed it – sad face) I presented my all time favourite Tahini & Lemon Bliss Balls + these babies, my Chocolate Zucchini Pancakes. The kids were lining up and plenty came back for seconds (did they know I stuck zucchini in them?!) – it sure demonstrated that it’s not just me in love with this recipe!

What a perfect way to start the day – greens and chocolate. A true match made in heaven! Oh, and they are gluten, dairy and sugar free (even low fructose, the only sweetener being the banana and half a tablespoon of honey/rice malt syrup!). I blend them to keep the batter smooth and consistent + it also helps with cooking them, as the bubbles rise to the top just like they used to with those disease ridden packet mixes!

Super easy & super simply – enjoy! x

Chocolate & Zucchini Pancakes

Ingredients:

– 1 mashed banana
– 1 egg
– 1/2 cup almond milk
– 1/2 cup besan flour
– 1/2 grated zucchini
– 1 tbsp cacao
– 1/2 tbsp honey
– 1/2 tsp baking powder
– olive/coconut oil spray for cooking

Method:

1. Combine all ingredients in a blender until smooth
2. Heat a large frying pan and spray a little olive oil in the pan
3. Pour or scoop small amounts of the mixture onto the pan (roughly 10cm wide for pickles and larger for big pancakes!)
4. Cook until bubbles start to show and then flip (it should be about 30 seconds-1 minute each side)
5. Cook until the flipped surface is hard and no longer wet
6. Stack with strawberries or fresh fruit in between and enjoy!
Dont forget to tag me on when you remake my recipes! @kbsugarfree (IG) or kbsugarfree (Facebook!) xx

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