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Gluten-free courgette pancakes with berries and yogurt

Gluten-free courgette pancakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12 - 14

Try a creative way to use up a glut of courgettes with these pancakes. They're free from gluten, dairy, soya and egg, so everyone can enjoy them

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Low fat
  • Vegan
  • Vegetarian
Nutrition: Per serving (14)
HighlightNutrientUnit
kcal92
low infat1g
saturates1g
carbs18g
sugars4g
fibre1g
protein1g
salt0.3g
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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.

Recipe from Good Food magazine, October 2022

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