These Healthy Zucchini/Courgette Pancakes are refined-sugar-free, dairy-free, can be wholewheat or gluten-free, and are full of fibre & protein! Easy to make, they’ll be ready in half an hour!
Happy Pancake Day!
I woke up extra early this morning to make pancakes for breakfast. Deciding that they were very delicious, I took full advantage of the fact that today is dedicated to pancakes, and took the opportunity to make some more for dessert!
You won’t believe how many different types of pancakes there are from around the world! From thin French crêpes to thick & fluffy Scotch pancakes; savoury Chinese pancakes for duck and hoisin sauce, to Indonesian serabi (which sounds delicious) – there is such a huge variety. Despite having ‘traditional’ favourites for Pancake day, it’s always good to try something a little different. Perhaps some Healthy Zucchini/Courgette Pancakes?
Just like the varying cultures with types of pancakes, you may refer to this green vegetable in different ways. Until two years ago, I didn’t know what ‘Zucchini’ was, as in England we call it ‘Courgette’. So to avoid confusion, I’ve used both names for these pancakes.
It may seem odd to think of putting Courgette/Zucchini in sweet pancakes. But think of it like banana bread or carrot cake – or Zucchini bread, if you’ve ever tried that.
To make these Healthy Zucchini/Courgette Pancakes:
Along with a teaspoon of vanilla bean paste and some cinnamon, we’ll sweeten these pancakes with some unrefined muscovado sugar (or you can use maple syrup or honey).
I also used wholewheat self-raising flour, which contains more fibre than its unrefined counterpart. If you need these to be gluten free, use a gluten free self-raising flour instead.
Additionally, two eggs add protein and the courgette adds extra green-veggie nutrition & goodness!
No blender needed. Just mix it all up in a large jug. Heat a frying pan and drizzle a little oil to coat the bottom. Pour some batter into the pan, spread with the back of a fork, and leave to cook for 2 minutes. Flip over, cook for an extra minute, pop onto a plate.
Repeat for the other pancakes…
Now, this recipe makes 6 large, 1 cm-thick pancakes, which is enough for 2-3 people. For me, two of them was plenty for breakfast (also topped with some ice-cream!), and left me pleasantly full. Due to the fibre in these pancakes, they are quite filling. Therefore, if you are making these for yourself, I’d suggest halving the recipe!
Go and turn the hob to medium-high heat! Whip up a batch of these pancakes and you won’t regret it, promise!