Veggie pancakes – turn leftovers into a nutrient-dense, sustaining breakfast

If you, like me, need an internal wake up call to steer you back onto the path of health and wellness, when better than at the start of the day with an injection of nutrients during breakfast.

I’d made extra steamed vegetables for last night’s roast chicken dinner to mash and give to my dogs. One’s been a little sick lately and I figure he needs the nutrients just as much as humans do. I had leftovers and stored them in the fridge overnight.

When I woke this morning, one of the first things I thought was, “Be kind to yourself, be kind to your body”. “Perfectionist” found its way into the top 10 list of words others use to describe me a long time ago and it’s accompanying traits can be positive or, at times, negative. But, I digress, another post on “perfectionism” later. I wanted to move/exercise (I love BodyRock) but I’ve been experiencing pain in both legs from the knees down to my ankles for the past two to three weeks (a 10km fun run in between that time hasn’t helped). So, I took a deep breath, let it out, then did some stretching instead. I went to the fridge, knowing I haven’t shopped in about two weeks, and thought, “What am I going to nourish my body with?” Enter Veggie Pancakes.

Ingredients

1 cup of mashed, leftover vegetables (you could use anything, but mine included broccoli, carrot and zucchini)

2 eggs

Pinch of salt and pepper

1 teaspoon of chopped chives

Method

Combine eggs, veggies and salt and pepper in a bowl and use a fork to combine.

Heat a teaspoon of butter or coconut oil in a frypan over medium heat and pour veggie mix into pan to make four ‘pancakes’.

Flip the pancakes when they start to go white around the edges (about 2 minutes) and cook for another 2 minutes.

Serve topped with fresh chives.

Serves 1.

An alternative for leftover vegetables

Veggie pancakes – great, healthy option for breakfast or lunch