These zucchini and carrot pancakes are delicious and nutritious. If you like, you can serve the pancakes with a slice of avocado and some fresh parsley.
For 2 people
Grate the zucchini and carrots and mix them with the oatmeal, baking powder, and a pinch of Himalayan salt in a bowl.
Add the almond milk and stir well until you have a smooth batter. Let the batter rest for 5-10 minutes so that it thickens.
Heat a little coconut oil in a frying pan over medium heat. Pour small mounds of batter into the pan and fry the pancakes for 2-3 minutes on each side, or until golden brown. Serve the pancakes warm.
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Fast delivery and happy with the product