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Gluten-free courgette pancakes

Gluten-free courgette pancakes with berries and yogurt

Gluten-free courgette pancakes

Name: Gluten-free courgette pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 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)

Heather Gonzales

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Serves 12 - 14

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.3 out of 5.3 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving (14)

kcal92
fat1g

low
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.

Recipe from Good Food magazine, October 2022

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A star rating of 4.3 out of 5.3 ratings

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