Gluten-free zucchini pancakes with cornflour and raspberries

Enjoy a no-stress brunch with these nutritious gluten-free zucchini pancakes, topped with delicious raspberries for a pinch of sweetness.


450g zucchini 

1 pinch salt

150g cornflour

1 tsp baking powder

3 tbsp caster sugar

2 large eggs

50g Greek yoghurt

3 tbsp vegetable oil

250g raspberries; frozen or fresh


Step 1.

Finely grate the zucchini. Put them in a bowl, add salt and leave to stand for about 10 minutes.

Step 2.

Mix the cornflour with the baking powder and sugar in a bowl. Beat the eggs and stir in with the yoghurt. Squeeze the zucchini well to remove excess water and mix in. Stir everything together to form a thick batter, adding a little more cornflour or yoghurt if needed.

Step 3.

Heat the oil in a non-stick frying pan and pour in 1-2 tablespoons zucchini batter per pancake. Fry on both sides for approx. 5 minutes until golden brown. Continue cooking the pancakes in batches until all the batter is used up.

Step 4.

Drain the finished pancakes briefly on kitchen paper and serve garnished with a few raspberries.

Serves 4.