Zucchini Protein Pancakes & Mint Yoghurt dressing

These Zucchini Protein Pancakes make a healthy snack in as little as 10 minutes. 

They're great for sneaking a few extra greens into your day and they're surprisingly filling. They're gluten free and can easily be made dairy free or vegan too. 

All you need: 

1 x KOJA Protein Pancake Mix - Coconut & Maca
1 x Small Zucchini (approx 2/3 cup grated)
1 x Free range Egg
140ml any milk of your choice, we used Oat Milk
Finely chopped spring onions or chives (optional)
Pinch of salt to taste (optional)

Vegan option: Skip the egg and replace with 1/2 a mashed banana and a little extra mylk. See back of KOJA packet for instructions

For the Yoghurt: 

1 Cup Natural or Greek yoghurt (Dairy Free option Natural Coconut Yoghurt)
1/2 Cup Mint leaves roughly chopped
5-6 Chives finely chopped


Grate the zucchini
In a medium bowl empty the KOJA Protein Pancakes mix, add 1 egg, 140ml milk and the zucchini and mix together with a fork. If the mixture appears a little too thick, add a dash more milk. 

Heat a non stick pan with a teaspoon of oil (we prefer coconut or olive)
Spoon small amounts of the Protein Pancake mixture in, cook for 3 mins on one side and then flip and cook until golden. 

Perfect to enjoy hot or cold.

Dressing Method: 

In a small bowl, stir together the yoghurt, mint leaves and chives. Dollop on the Protein Pancakes or dip straight in.