These gluten free courgette pancakes are savoury pancakes, very similar to courgette fritters or vegetable patties. They are really easy to make, sneak in a bit of extra veg, and are very versatile. Try them for a healthy lunch or breakfast, topped with eggs, or cottage cheese.
I've been meaning to experiment with savoury pancakes for a while. I make these healthy oat pancakes and oat flour crepes so often, that I thought adding a savoury option to our menu would provide more variety. And as it's courgette season, courgette pancakes seemed the obvious choice!
What you'll love about the recipe
- Zucchini pancakes are quick and easy to make, with just a few everyday ingredients
- Gluten free (use certified oats) and dairy free (use non dairy milk)
- Wholegrains and eggs make these healthy courgette fritters satisfying and filling. They are low in saturated fat, with just 208 calories for a generous serving
- Courgette pancakes are a versatile recipe - top with dips or eggs, and serve for breakfast, lunch or as a healthy side dish
Courgette (zucchini): Try to choose a fairly firm courgette as it'll be easier to grate, and contain less water. If you grown your own, and they've turned into marrows, use these for soup or curry, rather than this recipe!
Rolled or porridge oats: These healthy courgette pancakes are made with oats rather than wheat flour. Oats are naturally gluten free, and high in beneficial fibre. They are also higher in protein than wheat flour. However, oats can become contaminated with gluten during processing, so make sure you buy certified gluten free oats if you need to avoid gluten for health reasons.
Egg and milk: just one medium sized egg, plus whichever kind of milk you prefer (dairy or non dairy)
Seasoning and nutmeg for flavour.
Optional ingredients: a handful of basil or chives work well in these savoury courgette pancakes. Simply chop the herbs and add them to the mixture along with the courgette. You could also add a handful of grated cheddar or parmesan to the recipe for a cheesy courgette pancake.
How to make courgette pancakes
This courgette pancake recipe is super quick and easy. Don't be put off by the idea of salting the courgettes, it only takes 10 minutes, and is really easy to do. I have tried making the pancakes without salting the courgettes, and although they still tasted good, they stuck to the pan more. Salting the courgettes draws out a lot of the moisture content, which makes for a better pancake. This process won't mean that you end up with a really salty pancake as the salt will drain away with the liquid.
1. Put the grated courgette in a colander or sieve and place it over a bowl or in the sink. Mix through the salt, and leave for 10 minutes whilst you get on with the rest of the pancake mixture. After 10 minutes, press down the courgette with a spoon or your fingers. Lots of green juice will squeeze out through the bottom of the sieve or colander. Keep squeezing until no more juice oozes out. Discard the juice, which will be salty.
2. Make the rest of the pancake mixture by blitzing together the oats, egg and milk. I make the mixture in a tall jug with a hand held blender, but you could also use a food processor. After processing you should have a smooth thick mixture as the oats will break down into flour. Season to taste with pepper and nutmeg. (Don't add more salt as you've already salted the courgettes.)
(Note: If you don't have a food processor or blender, use oat flour rather than whole oats, and whisk the mixture together.)
3. Stir in the salted courgette.
4. To cook the pancakes, heat a frying pan over a medium heat, and add the olive oil. Add spoonfuls of the mixture and fry for 2-3 minutes until golden. Flip and repeat on the other side.
Depending on the size of your pan, you may want to cook the pancakes in 2 batches so that you have space to turn them. They'll also brown up better if you don't overcrowd the pan.
My favourite way to serve these savoury courgette pancakes is topped with a poached egg, and a salad on the side. But they are also delicious topped with a soft creamy cheese. Courgette pancakes are also a great base for a vegetable dip or hummus. Of course if you prefer, you can serve them as a healthy veggie side dish.
Healthy courgette fritters are also delicious for a savoury breakfast. Try them with crispy bacon and some grilled tomatoes.
You can make these vegetable pancakes ahead of time and store them in the fridge for a day or two. Heat through in the toaster or a lightly greased pan on the stove. They can also be frozen.
Frequently asked questions
The secret to a nice crispy courgette pancake is to salt and drain the courgettes well. If you don't remove the extra moisture, the pancakes will be soggy, so don't be tempted to skip this step.
Zucchini or courgettes are a very healthy vegetable. But of course it depends what else you put them with. A fritter made with refined flour and deep fried is going to be less healthy than one made with wholegrain oats and just a little healthy fat.
Yes, these pancakes freeze really well. Wrap them carefully and freeze for up to 3 months.
Other healthy courgette recipes
If you grow your own, it's easy to end up with a glut of courgettes. So here's a few ideas for that perennial question: what can I do with too much zucchini!!
Other gluten free pancake recipes that you might also enjoy include these protein pancakes made with cottage cheese and oats, and these healthy oat flour pancakes.
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Courgette Pancakes (Gluten Free)
- 1 medium courgette grated
- ½ teaspoon salt
- 70 g oats approx 3 tbsp
- 45 ml milk (3 tbsp) any type
- 1 egg
- 1 pinch pepper
- 1 pinch grated nutmeg
- 1 teaspoon olive oil
- Put the grated courgette in a sieve or colander and place in the sink or over a bowl. Sprinkle over the salt and leave for 10 minutes.
- Meanwhile, blitz together the oats, milk, seasoning and egg in a blender or food processor. The mixture will be thick and smooth, as the oats will break down into flour.
- Squeeze the liquid out of the courgettes. Continue until no more liquid oozes out. Discard the liquid and add the courgettes to the pancake mixture. Stir together.
- Heat a frying pan over a medium heat and add the olive oil. Place tablespoonfuls of the pancake mixture in the hot pan and fry for 2-3 minutes until browned. Turn with a spatula and cook on the other side.
- Optional ingredients: a handful of chopped soft herbs such as basil or chives. You can also add a handful of grated cheddar for a cheesy courgette pancake.
- When frying the pancakes, leave enough space so that you can turn them. If necessary, cook in 2 batches.
Please note nutritional information is for guidance only.