These courgette pancakes are great if you're looking for a savoury pancake recipe, and they are gluten free. They are really easy to make, sneak in a bit of extra veg, and are very versatile. Try them for lunch topped with eggs, cottage or cream cheese, or your favourite dip.
I've been meaning to experiment with savoury pancakes for a while. I make these healthy oat pancakes so often for lunch, that I thought adding a savoury option to our lunchtime menu would provide more variety. And as it's courgette season, that seemed the obvious ingredient to add!
Ingredients
Courgette: also known as 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, rather than this recipe!
Rolled or porridge oats: 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 pancakes. Simply chop the herbs and add them to the mixture along with the courgette.
How to make courgette pancakes
This 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, and want to make the pancakes by hand, use oat flour rather than whole oats.)
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.
Serving suggestions
My favourite way to serve these 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.
Other healthy courgette recipes
Other 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)
Ingredients
- 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
Instructions
- 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.
Notes
Please note nutritional information is for guidance only.
Linda
I enjoyed these for a tasty lunch thank you. They're a great way to use up courgettes.
Wendy
Thank you so much for letting me know:)