Good morning! It’s Friday again and here we are we a new recipe! 

Two flavors of flour-less pancakes: carrot + banana and Zucchini. This is a great idea if you are trying to eat less carbs, gluten-free, more fiber or no milk, or even just wanting a different breakfast. They taste better warm and takes only about 10 minutes to prepare them.

Carrot banana pancakes

Ingredients

• 1/4 cup oats
• 1/4 cup shredded carrots
• 1 medium or large ripe banana
• 1 egg
• 1 tsp cinnamon powder
• Dash of ginger
• Dash of nutmeg
• nuts and seeds for serving

Directions

1. Smash the banana in a bowl, using a fork or a potato masher.
2. Incorporate carrots.
3. Add egg, oats, cinnamon, ginger and nutmeg and combine.
4. Heat a pan and grease it. Using a 1/4 cup measure, pour the batter and cook for about 3 minutes each side, or until golden and firm (that doesn’t break if you try to turn it)
5. Serve warm.

Zucchini flour-less pancakes

Ingredients

• 1/4 cup oats
• 1/4 cup shredded zucchini
• 1/2 tsp brown sugar *optional
• 1 egg
• 1 tsp cinnamon

Directions

1. In a small bowl, beat the egg by hand for about 2 minutes.
2. Add oats, cinnamon and brown sugar.
3. Finally incorporate the zucchini.
4. Cook in a heated and greased surface for 2-3 minutes each side.
5. Serve them warm and top them with some nuts or seeds and a teaspoon of honey! Enjoy!

I got 3 pancakes out of each recipe, so its good for individual servings and fast breakfast options.

Remember to include fruits and vegetables in your daily diet, drink enough water and stay active.