Courgette & Carrot Taco Pancakes

Courgette & Carrot Taco Pancakes

Makes about 6 large (or more if you make smaller pancakes)

Ingredients

• 2 x grated courgettes (about 4 cups)

• ½ grated carrot

• 1 large egg

• ½ cup of grated parmesan or cheddar cheese

• 50 g of almond flour (or ground almonds)

• sea salt & pepper to taste

 Method

• Preheat the oven to 200C and line a baking tray with parchment paper

• Grate the courgettes on the roughest side of the box grater. Place on a sieve and squeeze out any excess water from the grated courgette.

• Transfer the courgette to a mixing bowl and add the grated carrot, the whisked egg, the cheese, the almond flour, salt & pepper.

• Measure about ¼ cup of batter for each pancake and place on the baking paper and try to form a flat disc shape with the back of a spoon.

• Bake in the oven for about 20 minutes until they are golden and firm.

• Let them stand for a few minutes to cool and use!

 Ideas to fill your pancakes

• Hummus, spinach and sundried tomatoes

• Shredded lettuce, sliced tomato, diced chicken & avocado dressing

• Smoked Salmon, natural yoghurt, dill & lemon, sliced cucumber

• Hummus, sliced red onion, diced steamed beetroot and chopped parsley

Or make your own combinations with any ingredients you have at home to make your filling!

Enjoy ☺