Courgette and yogurt pancakes
These delicate courgette and yogurt pancakes can be made savoury or sweet – they are gluten-free, healthy, delicious and very easy to make. The savoury version is ideal as an appetizer or snack (with some toppings such as chutney and parma ham or smoked salmon and cream cheese) while the sweet version is perfect for a healthy breakfast or brunch ( served with seasonal fruit compote and maple syrup).
Ingredients
Method
- Add all ingredients to a blender & process until smooth. If you have time, let it rest for 15-30 minutes.
- Heat a pancake or heavy-based pan over medium heat and lightly grease it with butter or oil.
- Once it’s hot, scoop dollops of the batter into the pan and form small pancake shapes.
- Cook for about 3 minutes until small bubbles form in the center then flip and cook for another minute or so until golden.
- Transfer the pancakes to a plate and repeat with the remaining batter.
- Serve warm or at room temperature.