I never joined in with the pancake craze – they just haven’t ever appealed to me much nor do they really stand out to me on a menu. But then it occurred to me that, maybe, I just hadn’t found the right pancake yet. Cue: Zoatcakes. Yes. That is zoats, in pancake form. As with zoats, you can’t taste the courgette here, it simply adds volume and nutrients. However, if you really don’t like the idea of adding courgette, you can try swapping it for grated carrot or leaving it out altogether.
This was a total experiment, so I was delighted when they turned out perfectly – crispy and golden on the outside and light and fluffy on the inside. These pancakes also offer a good balance of carbs, protein and healthy fats and might just become my regular weekend breakfast!
Serves 1 (Makes about 5 pancakes)
1tsp coconut oil or butter, for cooking
1 small ripe banana
1 egg (or vegan “egg” alternative such as flax/chia)
100ml almond milk (or your preferred milk)
1/2tsp ground cinnamon
1/2tsp bicarbonate of soda
60g courgette, grated
40g mixed berries, fresh or frozen (I use frozen when they’re not in season, and here I’ve used a mixture of chopped raspberries and blackcurrants)
Greek yoghurt mixed with cinnamon
Nut butter (Pip & Nut peanut butter is my favourite)
Refined sugar-free jam (I love St Dalfour’s raspberry jam)
1.) Blend everything except for the grated courgette and berries until smooth and fairly runny. (I use a nutribullet).
2.) Stir in the grated courgette and berries, breaking up the slightly larger berries, such as raspberries.
3.) Melt the coconut oil or butter in a large frying pan over medium heat. Tilt the pan to spread the oil.
4.) Pour small circles of the mixture into the frying pan with enough space between each other. Try not to get them too thick as they’ll take much longer to cook.
5.) Cook for about 4-5 minutes on each side until golden.
6.) Remove from the pan, add your toppings and enjoy!