Oat, Pumpkin, Zucchini Pancakes

Ingredients:

• ½ cup of old fashioned oats
• ¼ cup of grated zucchini
• ¼ cup canned unsweetened pumpkin
• ¼ cup of grated carrots
• 1 tsp of baking powder
• 2 egg whites
• 1 tsp of cinnamon
• 2 tbsp. of Stevia (to taste)
• A pinch of baking soda
• ¼ cup of water

Fruit Topping: 

• ½ cup of blueberries
• ½ cup of strawberries

Cacao Topping:

• 1 tablespoon of unsweetened cacao
• ½ cup of water
• 1 additional tbsp. of Stevia (to taste)
• 1 tsp Vanilla

Tip: You can save time by leaving all the ingredients (except the fruit, water, and ingredients for cacao sauce) in a zip lock bag the night before.

Instructions:

Put all the ingredients (except the fruit and the ingredients for the cacao sauce) in a blender and blend it for 2 minutes. The resulting texture should be a little bit thick.

Let the mixture rest for two minutes while heating the pan for the next step. ALWAYS let the mixture rest, that is the secret for successful pancakes.

Form the mixture into small circles in a nonstick pan and cook on medium heat for 2.5 minutes, then flip. Use approximately ¼ cup of the mixture to form each pancake.

Tip: You know the pancakes are ready to flip when the edges of the pancakes lift up easily with the spatula.
Tip: If the pancakes are raw in the center then try cooking them a little longer at low heat with the lid.

For the cacao sauce. Put the water in a small pot at high heat and bring to boil. Once boiling, add the cacao and cook uncovered for 2 minutes at high heat, stirring occasionally, until you have a thick texture, then add the Stevia.

If you want a 10 for presentation from the judges, a pancake tower is very appealing! Put a pancake, cover in sauce, a layer of fruit, then repeat until you reach the desired height.

These would serve 2 on Phase 3, minus the strawberries.

Source:  Haylie Pomroy