Paleo-friendly zucchini pancakes
These paleo-friendly zucchini pancakes are not only easy to make, but are high in quality fats, dietary fibre and antioxidants to increase satiety, stabilise blood sugar levels, aid digestion and protect against free radicals.
- 1 zucchini, grated (excess water squeezed out)
- 1 tbsp nut butter (peanut or almond), melted
- 1 free-range or organic egg
- 3 tbsp almond meal
- 1/8 tsp baking soda
- ¼ tsp Nature Sweet
- ½ tsp cinnamon
- ½ tsp vanilla essence
- 4 tbsp unsweetened almond or coconut milk
- 1 tbsp extra virgin olive oil
- ½ cup berries, to serve (optional)
- In a bowl, whisk nut butter with the egg.
- Add almond meal, baking soda, Nature Sweet, cinnamon, vanilla essence and 2 tbsp milk to egg mixture. Stir to combine.
- Keep adding more milk 1 tbsp at a time until mixture thins and stirs easier.
- Stir zucchini into mixture.
- Heat a large frypan over medium heat and add olive oil to pan.
- Pour batter in ¼ cup increments into frypan. Allow pancakes to cook for 2-3 minutes on each side or until bubbles appear.
- Remove from pan and serve with berries of choice (strawberries, raspberries or blueberries).