Take pleasure in a no-stress brunch with these nutritious gluten-free zucchini pancakes, topped with scrumptious raspberries for a pinch of sweetness.


450g zucchini 

1 pinch salt

150g cornflour

1 tsp baking powder

3 tbsp caster sugar

2 giant eggs

50g Greek yoghurt

3 tbsp vegetable oil

250g raspberries; frozen or recent


Step 1.

Finely grate the zucchini. Put them in a bowl, add salt and go away to face for about 10 minutes.

Step 2.

Combine the cornflour with the baking powder and sugar in a bowl. Beat the eggs and stir in with the yoghurt. Squeeze the zucchini properly to take away extra water and blend in. Stir all the things collectively to type a thick batter, including a bit extra cornflour or yoghurt if wanted.

Step 3.

Warmth the oil in a non-stick frying pan and pour in 1-2 tablespoons zucchini batter per pancake. Fry on either side for approx. 5 minutes till golden brown. Proceed cooking the pancakes in batches till all of the batter is used up.

Step 4.

Drain the completed pancakes briefly on kitchen paper and serve garnished with a couple of raspberries.

Serves 4.