- Vegetarian
- High-protein
Ingredients
Serves: 4
- 1 large courgette, grated
- 120g wholewheat flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 egg
- 200ml milk
- 200g plain natural or Greek yoghurt
- 320g fresh or frozen berries
Method
Step 1
Whisk together the courgette, flour, baking powder, vanilla extract, egg, and milk in a mixing bowl until smooth.
Step 2
Heat a non-stick frying pan, over medium heat. You shouldn’t need any oil or butter, but if your pan tends to stick, add 1 tsp coconut oil or butter per pancake.
Step 3
Scoop out a heaped dessert spoon of batter at a time and place in the pan, gently spread out to a saucer-sized circle.
Step 4
Cook for 2mins, until bubbles have formed on the top and then flip with a spatula.
Step 5
Cook for 1min, then remove from the pan and put on a plate.
Step 6
Repeat with remaining batter. The batter should make roughly 8 medium sized pancakes (2 per person).
Step 7
Serve the pancakes with a few spoonfuls of greek yoghurt and berries.
