Breakfast doesn’t have to be boring. These zucchini pancakes are healthy and delicious.
Breakfast, lunch or dinner – these Savoury Veggie Pancakes provide the perfect, easy-to-prepare meal that goes well with bacon, tomato, avocado or a tasty chutney.
Time: 40 mins
- 1 cup self-raising flour
- 1/2 tsp baking powder
- 1 1/2 cups milk
- 1 egg
- 2 tbsp olive oil
- 1 zucchini, grated
- 2 rindless bacon rashers
- 125g cherry tomatoes, halved
- 1/2 avocado sliced
- 1/2 cup basil leaves
- 1 tsp balsamic vinegar
- Salt and pepper to season
In a bowl combine the self-raising flour and baking powder before seasoning with salt and pepper. Make a well in the centre and add the egg and milk, whisk until combined. Pour in the grated zucchini and mix well.
Heat a large fry pan over medium heat using half of the olive oil. Using a quarter of the mixture each time, make four pancakes by reducing heat to medium low and cooking for three to four minutes on each side. Pancakes should be golden and cooked through. Set aside pancakes on a plate covered with foil.
Using the rest of the oil cook the bacon until crisp, approximately three minutes each side. Remove from heat and tear into large pieces.
In a bowl mix the bacon with tomatoes, avocado, basil and balsamic vinegar. Season with salt and pepper and serve on top of the pancakes. Enjoy!
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