Gluten-free zucchini pancakes with cornflour and raspberries
Table of Contents
Take pleasure in a no-stress brunch with these nutritious gluten-free zucchini pancakes, topped with scrumptious raspberries for a pinch of sweetness.
1 pinch salt
1 tsp baking powder
3 tbsp caster sugar
2 giant eggs
50g Greek yoghurt
3 tbsp vegetable oil
250g raspberries; frozen or recent
Finely grate the zucchini. Put them in a bowl, add salt and go away to face for about 10 minutes.
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.
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.
Drain the completed pancakes briefly on kitchen paper and serve garnished with a couple of raspberries.