INGREDIENTS:
2 small or 1 large courgette.
4 eggs.
2 heaped tbsp. coconut flour (available from Holland & Barrett).
Small handful of grated cheddar or Parmesan.
Salt & freshly ground black pepper.
METHOD:
Grate the courgette on the fine side of a box grater.
Mix all the ingredients together thoroughly in a bowl using a fork to get rid of any lumps.
Heat some coconut or olive oil in a pan over a medium heat – when fairly hot ladle some of the mix into the pan in two or four hits – spread it out a bit so it’s not too thick.
Cook on one side until browned (about 5 mins) and then flip (you may need to cut the pancakes in two to do this without it falling apart.
Cook for another few mins on the other side.
Alternatives/additions:
Goes really well with smoked salmon or bacon!
Prep: 7-8 mins / Cooking: 8 mins / Serves: 2
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