Zucchini banana pancakes, these gluten free pancakes are made with only 4 ingredients. By adding the zucchini you immediately have a part of your vegetables finished.
Click here to go directly to the recipe.
The weekend is almost here which for me always means pancake time. For me the weekend has already started a bit as well, because today I already have a day off. I am shopping with my mum today, enjoy the sun and have lunch, so a perfect start of the weekend if you ask me.
Tomorrow I do need to work, together with a colleague I am at a job fair in Belgium. I like to do Fairs especially when it is busy, so I am excited about it. Tomorrow night we have a party from Jens’ aunt that turns 50 combined with a house warming party. A theme party, really something for me (NOT), but I am sure it will be fun. Jens’ grandparents are also there so if I really don’t like it I can join them as well haha.
Quite a busy weekend for us, but Sunday Jens plays his last soccer match of the season and I have nothing planned. And than I only have to work 3 more days until our 3,5 week Holiday. I am really looking forward to relax, do fun things and try new recipes. And I will surely make these pancakes as well during our Holiday.
50 grams zucchini
50 grams gluten free oatmeal
Some coconut oil to bake with
How to make it?
Make sure you use ripe bananas, they are sweeter and easier to mix as well. Put them in the food processor, add the egg, oatmeal and zucchini to it. Let all ingredients mix into a smooth batter and you can start baking those pancakes. Melt some coconut oil in a frying pan.
If you use a bigger pan you can bake multiple pancakes at the same time.
Make piles of batter, as many as fit in the pan and let them bake slowly on low heat fire. It will take approximately 5 minutes. When the edges turn brown you can carefully flip the pancakes with a spatula. Bake for another minute on the other side.
Continue until you are out of batter and you can enjoy these delicious and nutritional pancakes.
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