Zucchini pancakes

Ingredients

- 1200 ml almond milk

- 1/4 grated zucchini

- 1 pack of raspberries, halved

- 1 teaspoon alcohol-free vanilla extract

- 1 tsp vanilla extract

- 250 g blueberries

- 1 egg

- 150 g whole wheat flour

- 1/2 tsp cinnamon

- 1.5 tsp (melted coconut oil)

Preparation method

1. Place the flour in a bowl with the almond milk, egg, cinnamon, melted coconut oil and vanilla extract and mix until combined.
2. Shred the zucchini and add to the bowl.

3. Halve the raspberries and add. Mix well.

4. (You may need to add more almond milk now.)

5. Heat a large frying pan over medium heat and add coconut oil to melt so the pancakes don't stick.

6. Pour 1/4 cup batter into the skillet and spread into a circle.

7. Turn the pancake when bubbles appear on the surface.

8. After turning, cook for a further 2 minutes or until lightly browned and cooked through in the centre.

9. In another frying pan, add the blueberries, stirring constantly and allowing them to blister, until they become a jam.

10. Once the batter is done, pour the blueberries over the pancakes and serve warm.