Fluffy American pancakes

Whisk together the courgette, flour, baking powder, vanilla extract, egg, and milk in a mixing bowl until smooth.

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.

Scoop out a heaped dessert spoon of batter at a time and place in the pan, gently spread out to a saucer-sized circle.

Cook for 2mins, until bubbles have formed on the top and then flip with a spatula.

Cook for 1min, then remove from the pan and put on a plate.

Repeat with remaining batter. The batter should make roughly 8 medium sized pancakes (2 per person).

Serve the pancakes with a few spoonfuls of greek yoghurt and berries.