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2 large eggs
3 tbsp olive oil
2 tbsp brown sugar
2 heaping cups of grated courgette
1/4 cup buttermilk, or whole milk
1/2 tsp pure vanilla extract
1 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1) Mix together wet and dry ingredients in separate bowls (excluding courgette).
2) Gently stir courgette into wet ingredients, then mix the dry ingredients into the wet just until combined. (overmixing may ruin the fluffy texture).
3) Heat some butter in a large skillet over medium low heat.
4) Once butter has melted and pan is warm, add 1/4 cup of batter to the pan for each pancake (you could fit 3 at a time).
We love to batch cook!
This yummy recipe can be frozen for up to 3 months.