Gluten-free courgette pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12 - 14
Ingredients
- 1 medium courgette, coarsely grated
- 150ml reduced-fat coconut milk
- 1 orange, zested, plus 150ml orange juice
- 1 tbsp vinegar
- 3 tbsp maple syrup, plus 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 oil, or other flavourless oil
- thick soya yogurt and mixed berries, to serve (optional)
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.
