Shrove Tuesday is approaching, and it's time to take out the syrup and get pancake flipping. Unfortunately, when we're dieting, pancakes can be our biggest downfall. There is nothing nutritious in them. How about doing pancakes with a twist this Shrove Tuesday and making a dinner out of them? These zucchini and sweet pepper pancakes are a healthy alternative. If you want you could replace the zucchini with courgettes which are widely available in our supermarkets.



Ingredients: serves 8

• 1 large zucchini, grated or finely chopped
• 1 sweet bell pepper (2, if the peppers are small), grated or finely chopped
• 1 tablespoon parsley, finely chopped
• 1/2 yellow onion, grated or finely chopped
• 125g flour (any kind you like*)
• 1 tsp baking powder
• Sea salt and black pepper to taste

*Note: I chose amaranth and garbanzo flour for the extra protein and iron content.

1. Finely chop and combine the zucchini, the pepper, the parsley and the onion (a food processor makes this really fast).
2. In another bowl, combine the flour, the baking powder and the salt and pepper. Then add the flour mixture to the veggies.
3. Lightly coat a pan with olive oil or cooking spray and place the pan over medium heat. When hot, shape the pancake mixture into patties and cook until brown on both sides.

Paired with a salad of baby lettuces and edible flowers that are lightly dressed in lemon juice and olive oil, these pancakes are a perfect dinner treat on Shrove Tuesday. I think they would also be good served alongside a tofu scramble and some fresh fruit for breakfast.