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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).
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Add all ingredients to a blender & process until smooth. If you have time, let it rest for 15-30 minutes.
  2. Heat a pancake or heavy-based pan over medium heat and lightly grease it with butter or oil.
  3. Once it’s hot, scoop dollops of the batter into the pan and form small pancake shapes.
  4. Cook for about 3 minutes until small bubbles form in the center then flip and cook for another minute or so until golden.
  5. Transfer the pancakes to a plate and repeat with the remaining batter.
  6. Serve warm or at room temperature.