Ingredients

• 1/4 cup raw quinoa
• 1 cup grated zucchini (approx 1 medium size)
• 1/2 cup raw rice
• 3/4 cup rice milk
• 1/2 tsp celery salt
• 2 eggs
• Grape-seed oil
• Garnish with beetroot, carrot, zucchini and lemon juice

Steps

• Step 1

  In a blender or coffee grinder, add the quinoa and rice and blend until it becomes a fine flour.

• Step 2

  In a mixing bowl, add your flour and eggs, mix well.

• Step 3

  Add the milk and celery salt, mix well.

• Step 4

  Trim the ends of the zucchini, leave skin on and grate.

• Step 5

  Add the grated zucchini to the mixture.

• Step 6

  Season with celery salt, mix well.

• Step 7

  Using a moderately hot nonstick pan, moisten with a little grapeseed oil.

• Step 8

  Pour some of the mixture into hot pan, approx. one and a half 1oz – 30ml ladle.

• Step 9

  Cook until light brown and flip over to cook other side.

• Step 10

  Serve hot and garnish with grated raw beetroot, zucchini and carrot.

• Step 11

  Squeeze a cheek of lemon over garnish.

Little Tips

Serve with a little yogurt and chopped chives.
This recipe makes 6 pancakes.
Add 1/2 tsp of baking powder to make them fluffier.