Squeeze the grated courgette through a fine sieve to remove as much water as possible.
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.
Heat about 2 teaspoons of oil in a large non-stick frying pan over a medium heat. 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). 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. Repeat with the remaining batter, adding more oil to the pan as needed.
Note: Pancakes can be kept warm while you cook the remaining batter by placing them on a baking tray in an oven heated to 190°F.
About this recipe
“Growing up, the pancakes I ate were always made from a box-mix, which had been lovingly hauled back in four-packs from infrequent visits to America. I don’t think I realized I could make pancakes myself, sans-mix, for a good ten years. Since then, I’ve been making pancakes very often for weekend breakfasts, experimenting with different flours and add-ins to change the texture and flavor. These pancakes have a slight crunch from the cornmeal and the courgette keeps them deliciously moist. You can also eliminate the sugar to make a savory pancake to serve with eggy brunch dishes.” -- Izy Hossack in Everyday Delicious, Hardie Grant Books, 2017.
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