2 tbsp granulated sugar (only if you're having sweet pancakes)
1 egg
190ml milk
Instructions
Force as much water out of the grated courgette as you can by forcing it through a sieve, or squeezing it in paper towels.
Add the dry ingredients (oats, cornmeal, ground almonds, cornmeal, baking powder, bicarb and sugar) into a food processor or blender and blitz until the oats are fine.
add the wet ingredients and blitz until the mixture is well combined.
Heat a couple of teaspoons of oil in a non-stick pan and heat. Make sure the pan is well coated. Spoon about 2 tablespoons of mixture into the pan for each pancake and cook over a medium heat.
Cook on one side until bubbles rise to the top and burst, then flip, cooking until both sides are golden.
Repeat until the batter is used up, do add more oil if you need to.
Serve with whatever you wish, we went for blueberries, peanut butter and maple syrup.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/courgette-pancakes/