Method

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

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.

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.

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

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

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

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

Second Nature special tip

These pancakes are also delicious served with our hot stewed fruit. Don’t be put off by the courgette, in true Second Nature fashion, we like to sneak nutrients into every recipe! We promise you can’t taste it.