Fruit and Veg Breakfast Pancake

Step 1

Preheat the oven to 200°C / 390°F (fan-forced).

Step 2

Start with melting the butter in a large pan (30 cm).

Step 3

In a bowl place the zucchini, carrot, apple, milk, sweetener, eggs, vanilla and pour in the melted butter from the pan. Mix well.

Step 4

Place the pan (with the residual butter) over a moderate heat.

Step 5

Add the dried ingredients to the wet and mix quickly to combine.

Step 6

Pour the batter into the pan, scatter over the berries then place the pan immediately into the oven.

Step 7

Bake for 12-15 minutes or until set in the middle and golden on the edges.

Step 8

Preheat the oven to 200°C / 390°F (fan-forced).

Step 9

Start with melting the butter in a large pan (30 cm).

Step 10

In the TMX bowl place the zucchini, carrot and apple and grate 10 seconds speed 5 (or until finely grated).

Step 11

Add the milk, sweetener, eggs, vanilla and the melted butter from the pan. Mix 10 seconds speed 5.

Step 12

Place the pan (with the residual butter) over a moderate heat.

Step 13

Add the dried ingredients to the wet and mix gently to combine. 10 seconds, flour symbol.

Step 14

Pour the batter into the pan, scatter over the berries then place the pan immediately into the oven.

Step 15

Bake for 12-15 minutes or until set in the middle and golden on the edges.

Step 16

Slice into quarters and serve with natural yoghurt or creme fraiche.

Step 17

Re-heat in a low oven until just hot.

Step 18

Store in an airtight container in the fridge or freezer.