Zucchini Strawberry Pancakes With Hibiscus SyrupJan 11, 2021
- 2 medium size zucchini grated
- 6-7 chopped strawberries
- 1 Bunch Basil
- 1 1/2 cups flour of choice
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cups almond milk
- 2 eggs Separated
- 1 tablespoon coconut oil melted
- 3 tbs oil or butter for cooking
- Hibiscus Basil Syrup
Grate Zucchini then place on kitchen towel and squeeze excess liquid into a bowl (add liquid to water for a refreshing drink or to iced sun tea for extra nutrients) rough chop strawberries and basil combine and set aside. Separate eggs and beat whites until slightly stiff.
Sift flour, baking powder and salt together, add in zucchini and strawberry mixture, add in egg yolks and melted coconut oil. Mix together with a fork add in milk slowly to desired consistency. (Zucchini and Strawberries have a lot of water in them so notice how much extra liquid is needed and adjust accordingly. Fold in egg whites.
Melt butter or oil over medium low heat. Pour 1/4 batter into hot oil and cook until batter bubbles pop, turn and cook on opposite side. I prefer to cook these over low heat slower to assure they are cooked though and not too soggy. Play around with consistency of batter to get the right ratio.
Serve with fresh strawberry slices, butter and hibiscus basil syrup.
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