Ingredients: Makes 4 pancakes
- 3/4 cup grated carrot
- 3/4 cup grated zucchini
- 1/4 red onion, chopped
- Fresh parsley, finely chopped
- 4 eggs
- 1/2 cup spelt flour
- Himalayan sea salt
- Ground pepper
- Coconut oil for frying
Method:
Place all ingredients into a large bowl and combine with a fork until all the eggs and flour is mixed through well.
Add 2 teaspoons of coconut oil onto a frying pan and heat.
Once pan is hot, spoon mixture onto pan roughly pancake size. Once browned, flip over and brown the other side of the pancake.
Repeat this process until the mixture is used up.
Tip: If the mixture is too runny, add a tablespoon more spelt flour to thicken it up.
Serve: homemade relish, sweet chilli sauce or chutney.
Breakfast doesn’t have to be boring, enjoy!
