These gluten-free pancakes have a slight crunch from the cornmeal and the courgette keeps them deliciously moist
• 100g courgette, finely grated
• 55g rolled oats
• 65g cornmeal
• 30g ground almonds
• 1 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• 2 tablespoons granulated sugar, (optional)
• 1 egg
• 190ml milk
• sunflower oil, for frying
1 Squeeze the grated courgette through a fine sieve to remove as much water as possible.
2 Place the oats, cornmeal, almonds, baking powder, bicarbonate of soda and sugar (if using) in a food processor and blitz until the oats are fine. Add the squeezed courgette, egg and milk and blend until well combined.
3 Heat about 2 teaspoons of oil in a large non-stick frying pan over a medium heat.
4 Tilt and swirl the pan until it’s evenly coated with oil. Spoon 2 tablespoons of batter into the pan to form each pancake (I usually cook 2 or 3 at a time, but it depends on the size of your pan).
5 Cook the pancakes until bubbles form and burst on top, and the underside is golden. Flip over each pancake using a spatula and cook until golden on the other side.
6 Repeat with the remaining batter, adding more oil to the pan as needed.