These easy and satisfying savoury pancakes are quick to reheat in the toaster and are packed with protein, fibre and omega-3 fatty acids. Try it in a wrap or with a salad for a light lunch.
Prep time: 10 minutes
Baketime: 15 Minutes
Total time: 25 minutes
Yields: 12 pancakes
2 cups (500 mL) grated zucchini (about 2 small)
1 cup (250 mL) grated sweet potato (about 1 small)
3/4 cup (180 mL) whole wheat flour
1/2 cup (125 mL) ground flax seeds
1/2 cup (125 mL) rehydrated and finely chopped sundried tomatoes*
2 cloves garlic, finely minced
1 tsp. (5 mL) sea salt
1/4 tsp. (1 mL) pepper
Tip: You can also cook these savoury delights in a cast iron skillet. Just reduce the cooking time by five minutes and make sure you add a little oil to the skillet before pouring in the pancake mixture.
*How to rehydrate sundried tomatoes: Combine the 1/2 cup (125 mL) sundried tomatoes with 1-1/2 cups (375 mL) water. Soak for one to eight hours.
Nutritional analysis per pancake: