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.
1 pinch salt
1 tsp baking powder
3 tbsp caster sugar
2 large eggs
50g Greek yoghurt
3 tbsp vegetable oil
250g raspberries; frozen or fresh
Finely grate the zucchini. Put them in a bowl, add salt and leave to stand for about 10 minutes.
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.
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.
Drain the finished pancakes briefly on kitchen paper and serve garnished with a few raspberries.