• 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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