Savoury Egg Pancakes
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.
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
Place all ingredients in a large bowl and stir to combine.
Dollop 1/4 cup (60 mL) portions of mix onto a large parchment lined baking sheet and spread into 3-inch circles spaced 1-inch apart.
Bake at 375 F for 15 minutes or until bottoms are light golden brown.
Let cool completely and layer with wax paper in between each pancake; freeze in an airtight container for up to 2 weeks.
Reheat pancakes in a toaster or microwave. Serve with fresh salsa, hot sauce, hummus or avocado slices.
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:
Protein: 6 g
Fat: 5 g
Carbohydrate: 12 g
Fibre: 3 g
Sodium: 270 mg