Yields: 10 Prep: 5 minutes Cook: 10 minutes
4 tbs almond milk
1 zucchini, grated
1 carrot, grated 100g
½ head Broccoli, small florets
2 spring onions, sliced
1 tbs coconut flour
1 tbs psyllium husk
1 tsp curry powder
1 tbs coconut oil
Whisk eggs and milk together in a bowl.
Add remaining ingredients and combine well.
Heat a small amount of coconut oil in a frypan over medium heat.
Add a ¼ cup of the mixture to the pan and cook for 2-3 minutes on each side. Repeat with the remaining mixture.
Eat straight away while warm or cool on a wire rack and store in the fridge for a snack.