Stack it up breakfast Saturdays? I think so! Quick savoury breakfast pancake post before I head to work 🙂


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!


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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