These pancakes help you start the day bright and alert. Zucchini, which gives these pancakes their distinctive character steps up the metabolism rate and has excellent anti-aging properties. It is very rich in antioxidants, which can improve the memory and reduce age-related negative processes in the body. The vegetable’s high carotenoid content also sharpens vision and reduces eye stress. Sunflower oil is used to fry the pancakes because it is high in Vitamin E and low in trans fat.
- 2 heaped tbs all-purpose flour
- 2 heaped tbs wholemeal flour
- 1 tsp baking powder
- 1 tsp baking soda
- ⅓ cup unsweetened soy milk
- 120g zucchini, julienned
- 1 tbs sunflower oil
- 1 tomato, de-seeded and diced
- 1 shallot, finely minced
- 1 garlic, finely minced
- 2 sprigs basil leaves, finely chopped
- ½ lime
- ½ tbs olive oil
- Pinch of sea salt and black pepper
- For the pancakes: Sift flours, baking powder and soda into a bowl.
- Gently stir the soy milk into the flour mixture to make a smooth batter.
- Add the zucchini. Mix well.
- Heat oil in frying pan. Drop spoonfuls of batter into the pan to form a pancake. When bubbles appear on top of pancake flip it over to cook the other side.
- Top pancakes with salsa and serve.
- For the salsa: Fill a bowl with the tomatoes, shallots and garlic.
- Add in chopped basil leaves.
- Squeeze lime juice over the tomato-basil mixture.
- Stir in olive oil and mix thoroughly.
- Dish salsa on top of pancakes and serve.