Sundays back at university meant only one thing: pancakes. It was my only free morning of the week, where I could lay in bed until I could no longer resist the urge to get up and make myself some pancakes for breakfast. I’ve tried many different types, from the basic egg-flour-milk crepes to Jamie Oliver’s “smoothie pancakes“, the notorious two-ingredient “banana-egg” pancakes (although mine usually ended up scrambled or as poffertjes). These courgette pancakes, like the banana egg ones, contain no grains (and are therefore paleo/gluten free) and very few ingredients: egg, courgette (zucchini), coconut flour, and a bit of salt and pepper.
The first step is to crack and beat 4 eggs into a bowl, and then add salt, pepper, and a tablespoon of coconut flour, and mix well.
Next, grate (or use a food processor blade that does this) a large courgette (approx 1 1/2 – 2 cups grated). Add this to the egg mixture and mix well.
Spoon some of the mixture into a pan and fry in coconut oil on a medium heat until the bottom is browned and then flip and repeat.
This recipe will yield approximately 8-9 fist sized pancakes, so it serves two comfortably.
Add some toppings and eat! These pancakes go very well with nut butter and fig jam.
Ingredients:
- 4 large eggs
- 1 large courgette
- 1 tsp coconut flour
- salt and pepper
Method:
- Beat eggs in a bowl and mix in coconut flour and salt and pepper.
- Grate courgette and mix in with egg mixture
- Fry in a non-stick frying pan with coconut oil on a medium heat, flip when bottom is brown and repeat.
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