Courgette pancakes

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