Try a creative way to use up a glut of courgettes with these pancakes. They're free from gluten, dairy, soya and egg, so everyone can enjoy them
INGREDIENT :
1 medium courgette, coarsely grated
150ml reduced-fat coconut milk
1 orange, zested, plus 150ml orange juice
1 tbsp vinegar
3 tbsp maple syrup, plus extra to serve
1½ tsp vanilla extract
1 tsp ground cinnamon
1 tsp mixed spice
1 tbsp powdered egg replacer
¾ tsp xanthan gum (omit if your flour mix contains it)
2 tsp gluten-free baking powder
250g gluten-free plain flour
1 tsp sunflower oil, or other flavourless oil
thick soya yogurt and mixed berries, to serve (optional)
RECIPE DIRECTION :
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.
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.
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.
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.
