SAVOURY QUINOA ZUCCHINI PANCAKES WITH FRIED EGG (FLOUR FREE)

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Stack it up breakfast Saturdays? I think so! Quick savoury breakfast pancake post before I head to work ๐Ÿ™‚

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Doesn’t look like your typical pancake breakfast, but it’s refreshing to try new things every now and then, it makes life more fun, and I’m all for fun!

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These are also super easy to make, and can also preserve for about a week! So you can have breakfast, lunch, or dinner! Yay!

Recipe: makes 8

3/4 cup organic quinoa (cooked)
1 small organic zucchini (grated)
2 organic cage free eggs
1 1/2 tbsp flax/chia seed powder
1 tsp organic coconut aminos
1 tbsp fresh chives (chopped)
1 large scallion (chopped)
1/4 cup red bell peppers (chopped)
2 tbsp red onions (chopped)
A dash of sea salt
1/2 tsp curry
1/2 tsp cayenne pepper
1 tsp salt free Mrs Dash all spice blend

Grate zucchini and squeeze out the excess moisture using a paper towel.

Add zucchini to the remaining ingredients in a large bowl and mix until all ingredients are well incorporated.

Cover the bowl with a plastic wrap and place in the refrigerator for 10 minutes.

When ready, use a 1/4 measuring cup and scoop the batter into the frying pan greased with coconut oil. Use a spatula to flatten out batter into a pancake shape (about 1/2 an inch thick). Repeat process until the batter is used up.

When ready, serve with fried egg and enjoy!

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