Zucchini Pancakes

Breakfast Zucchini Pancakes

Breakfast is one of my favourite meals of the day, and often one that can be missed in the mania of the morning routine. Having a good breakfast sets you up for the day, gives you energy and the ability to concentrate which is essential, especially for kids. Sending them to school on an empty tummy, or worse one that is filled with sugary cereal will only serve to make it harder for them to learn. One of my favourite breakfasts are eggs. They take no time to prepare and the kids polish off them off every time. I always buy free range eggs, and when I can organic. Not only do they have the most amazing colour and taste, but knowing your food is sustainable and humanely produced makes a difference. Its all about choices. 

Eggs are a fantastic source of protein, antioxidants lutein and zeaxanthin (especially for the eyes!) tyrosine, omega-3 fatty acids, vitamins E, A, D, B12 and B2 also iodine and choline which is essential for the nervous system, and often missing the diet.

When I have 10 more minutes in the morning I like to make zucchini pancakes for myself. The kids aren't big fans of these just yet, but I keep trying.

Zucchini Pancakes

INGREDIENTS

  • 2 Organic free-range eggs
  • 1/2 zucchini grated
  • 1 tsp organic butter
  • pinch of Himalayan salt

METHOD

  • Mix the eggs, zucchini and salt together in a bowl
  • Melt butter in a fry pan
  • Add 3 tablespoons of the eggs and zucchini mix to the pan at a time
  • Flip when cooked
  • Serve up with some roasted tomatoes, mushrooms  or even smoked salmon if you're feeling a bit indulgent!

Makes 1 serve

Pumpkin and Zucchini Bread

There are lots of other breakfast options that doesn't come from a box, and not eggs if they don't excite you! Three more favourites of mine are Granola ,  Pumpkin, Zucchini and Almond Bread from Lolaberry's 20/20 cookbook and Overnight Buckwheat and Chia Seed Pudding (recipe up soon). A little bit of effort can make breakfast really satisfying and keep you full till lunch.