These pancakes have a slight crunch from the cornmeal and the courgette keeps them deliciously moist.

March 28, 2017


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.

Buy Everyday Delicious at Amazon.

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Everyday Delicious by Izy Hossack

“She’s only 20 and is absolutely nailing it with awesome breads and cakes, beautiful photography AND loads of recipes that are super exciting even if you follow a restricted diet!” – Jamie Oliver. ...

Cappuccino Cake

I’ve called this Cappuccino Cake, so you won’t expect a fruity brunch cake. Instead you’ll know I’m talking pure coffee flavor.


  • 1/2 cup finely grated courgette (zucchini)
  • 1/2 cup rolled oats
  • 1/2 cup cornmeal
  • 1/4 cup ground almonds
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda (baking soda)
  • 2 tbsp granulated sugar (optional)
  • 1 egg
  • 3/4 cup milk
  • sunflower oil, for frying
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