Gluten-free courgette pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12 - 14
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- 1 medium courgettecoarsely grated
- 150ml reduced-fat coconut milk
- 1 orangezested, plus 150ml orange juice
- 1 tbsp vinegar
- 3 tbsp maple syrupplus extra to serve
- 1½ tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 tbsp powdered egg replacer
- ¾ tsp xanthan gum(omit if your flour mix contains it)
- 2 tsp gluten-free baking powder
- 250g gluten-free plain flour
- 1 tsp sunflower oilor other flavourless oil
- thick soya yogurtand mixed berries, to serve (optional)
Nutrition: Per serving (14)
- kcal92
- fat1glow
- saturates1g
- carbs18g
- sugars4g
- fibre1g
- protein1g
- salt0.3g
Method
step 1
Tip the grated courgette into a clean tea towel and squeeze out as much water as you can. Set aside. In a jug, mix the coconut milk with the orange zest and juice, vinegar, maple syrup and vanilla extract.
step 2
Combine the cinnamon, mixed spice, powdered egg replacer, xanthan gum (if using), baking powder, flour and ¼ tsp salt. Add the wet ingredients to the dry. Whisk to make a smooth batter, then stir in the courgette.
step 3
You will need to cook the pancakes in batches. Heat the oil in a frying pan over a medium-low heat. Add 2 tbsp batter per pancake, leaving 4cm between each. Cook for 3-4 mins until bubbles form on top. Flip and cook for another 1-2 mins.
step 4
Transfer the pancakes to a wire rack while you cook the rest. Serve warm with extra maple syrup and yogurt and berries, if you like.
