Courgette and yogurt pancakes
20 Oct 2016
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
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 & parma ham or smoked salmon & cream cheese) while the sweet version is perfect for a healthy breakfast or brunch ( served with seasonal fruit compote and maple syrup).
Ingredients
- 1 egg
- ½ tsp baking powder
- ½ cup Greek yoghurt
- ½ cup gluten-free rolled oats
- 1 cup shredded courgette
- Pinch of salt
- Sweet version:
- ½ tsp cinnamon
- ½ tsp vanilla extract
- 2 tsp honey
Instructions
- 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.
Tips
For the savory version you can add some chopped dill or chives to the batter.© 2026 Copyright CookTogether
Categories
- Meal Type: - Appetizer - Breakfast - Brunch - Budget - Everyday - Fritters - Main - Nibbles & Bites - Pancakes & Waffles - Quick & Easy - Side - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Parties - Picnic
- Ingredients: - Dairy
- Health and Diet: - Combination - Detox - Diabetic - Gluten Free - Healthy - High Fibre - Low Carb - Low Cholestrol - Low GI - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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