Fluffy Gluten-Free Zucchini Pancakes with Orange and Spice

Name: Fluffy Gluten-Free Zucchini Pancakes with Orange and Spice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 14
Ingredients: 250 g gluten-free plain flour; 1 medium zucchini (courgette), coarsely grated; 150 ml reduced-fat coconut milk; 1 medium orange zested, plus 150 ml orange juice; 3 tbsp maple syrup; 1 tbsp powdered egg replacer; 1 tbsp vinegar; 2 tsp gluten-free baking powder; 1.5 tsp vanilla extract; 1 tsp ground cinnamon; 1 tsp mixed spice; 0.75 tsp xanthan gum; 1 tsp sunflower oil; 1 serving thick soya yogurt and mixed berries, to serve

These vibrant gluten-free zucchini pancakes are infused with zesty orange and warm spices for a delicious, healthy breakfast. Perfectly fluffy and dairy-free, they are a great way to sneak extra veggies into your morning routine.

Servings14 Portions

Prep Time15 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

gluten-free plain flour
250 g
zucchini (courgette), coarsely grated
1 medium
reduced-fat coconut milk
150 ml
orange zested, plus 150 ml orange juice
1 medium
maple syrup
3 tbsp
powdered egg replacer
1 tbsp
vinegar
1 tbsp
gluten-free baking powder
2 tsp
vanilla extract
1.5 tsp
ground cinnamon
1 tsp
mixed spice
1 tsp
xanthan gum
0.8 tsp
sunflower oil
1 tsp
thick soya yogurt and mixed berries, to serve
1 serving

Step-by-Step Instructions

Prepare the zucchini: Place the grated zucchini in a clean tea towel and squeeze firmly to remove as much moisture as possible. Set aside.

Mix wet ingredients: In a large jug or bowl, whisk together the coconut milk, orange zest, orange juice, vinegar, maple syrup, and vanilla extract.

Combine dry ingredients: In a separate large mixing bowl, sift together the gluten-free flour, baking powder, egg replacer, xanthan gum (if using), cinnamon, mixed spice, and a pinch of salt.

Make the batter: Pour the wet ingredients into the dry ingredients. Whisk until you have a smooth batter, then gently fold in the squeezed zucchini.

Cook the pancakes: Heat oil in a non-stick frying pan over medium-low heat. For each pancake, add 2 tablespoons of batter, leaving space between them. Cook for 3-4 minutes until bubbles appear on the surface.