Recipe: Tasty egg pancakes

Ingredients 

• 2 cups grated zucchini (about 2 small ones)
• 1 cup sweet potato, cut into strips (about 1 small)
• ¾ cup whole-wheat flour
• 6 eggs
• ½ cup ground flax seeds
• ½ cup sundried tomatoes (rehydrated), finely chopped
• 2 cloves garlic, finely minced
• 1 tsp. sea salt
• ¼ tsp. pepper

Preparation 

• In a large bowl, combine eggs, zucchini, sweet potato, tomatoes and garlic.
•  Add the dry ingredients: whole-wheat flour, ground flaxseed, sea salt and pepper.
•  Mix to a uniform consistency.
•  Place ¼ cup (60 ml) portions of the mixture on a large baking sheet lined with parchment paper. Spread each portion into a three-inch circle, leaving a space between each pancake.
•  Bake at 375°F for 15 minutes, or until the undersides of the crepes are a light golden brown.
•  Allow to cool completely and insert parchment paper between each crepe. Freeze in an airtight container for up to two weeks.
•  Reheat crepes in a toaster. Serve with fresh salsa, hot sauce, hummus or avocado slices.

Tip 

These delicious crêpes can also be cooked in a cast-iron frying pan. Simply reduce the cooking time by five minutes and add a little oil to the bottom of the pan before pouring in the pancake mixture.

Recipe courtesy of CHFA