July, 2020

These veggie packed pancakes are delicious served with chopped fresh cilantro and a dollop of sour cream. Amp up the protein by adding a medium over easy egg on top!

2 zucchini, grated

1 c. carrot, grated

2 eggs

1 tsp. kosher salt

½ tsp. black pepper

½ – 1 tsp. Sambal Oelek (chili paste)

½ c. Gluten-Free rice bread crumbs

2 tbsp. chopped cilantro

sour cream

In a large bowl, mix together the grated zucchini, grated carrot, eggs, Sambal Oelek, salt and pepper. Set aside.

In a non-stick large frying pan, brush with grapeseed or avocado oil. Heat the pan to medium heat. When the oil starts shimmering, using a muffin scoop, drop about three separate scoops in the pan and flatten with a spatula.

Cook the pancakes until golden brown on each side, roughly two to four minutes. Continue this process until all the batter is used up. These pancakes can be kept warm in the oven or they can be served right out of the pan.

Chopped fresh cilantro, sour cream and a jammy egg are the finishing touches to this savoury pancake!