Vegetable Pancakes

This dish is suitable for breakfast, lunch or dinner. It goes with just about anything you want to add to fill out the meal, depending on the time of day. Yummy!

Pancake batter
500g grated zucchini
2 spring onions
3 eggs
1/2c soy flour
1/4c fresh coriander, chopped
Black pepper to taste

Make up the pancake batter first. Squeeze out the grated zucchini and put into a mixing bowl. Add all other listed ingredients and mix before adding to the batter.

Spread about 2 tablespoons of batter mixture for each pancake into a lightly oiled non stick frypan on medium heat. Cook until golden brown (about 3 minutes) on one side and flip.

Dress it up or dress it down, it's a very versatile addition to the recipe arsenal. And it's a great way to sneak a green veggie into the kids!