Gluten-free courgette pancakes

• medium courgette↗1

  coarsely grated

• reduced-fat coconut milk↗150ml ml
• orange↗1

  zested, plus 150ml orange juice

• vinegar↗1 tbsp tbsp
• maple syrup↗3 tbsp tbsp

  plus extra to serve

• vanilla extract↗1½ tsp tsp
• ground cinnamon↗1 tsp tsp
• mixed spice1 tsp tsp
• powdered egg replacer↗1 tbsp tbsp
• xanthan gum¾ tsp tsp

  (omit if your flour mix contains it)

• gluten-free baking powder↗2 tsp tsp
• gluten-free plain flour↗250g g
• sunflower oil↗1 tsp tsp

  or other flavourless oil

• thick soya yogurt↗

  and mixed berries, to serve (optional)

Step-by-step instructions

1. 1

   Tip the grated courgette into a clean tea towel and squeeze out as much water as you can. Set aside. In a jug, mix the coconut milk with the orange zest and juice, vinegar, maple syrup and vanilla extract.

2. 2

   Combine the cinnamon, mixed spice, powdered egg replacer, xanthan gum (if using), baking powder, flour and ¼ tsp salt. Add the wet ingredients to the dry. Whisk to make a smooth batter, then stir in the courgette.

3. 3

   You will need to cook the pancakes in batches. Heat the oil in a frying pan over a medium-low heat. Add 2 tbsp batter per pancake, leaving 4cm between each. Cook for 3-4 mins until bubbles form on top. Flip and cook for another 1-2 mins.

4. 4

   Transfer the pancakes to a wire rack while you cook the rest. Serve warm with extra maple syrup and yogurt and berries, if you like.