COURGETTE CHIMICHURRI PANCAKES
- greatnorthernspice
- Oct 31, 2025
- 2 min read
Updated: Mar 11
SERVES: 1-2
COOKING TIME: 15-20 minutes
Vegetarian Friendly, Gluten Free, Low Sugar & Low Carb
Courgette Chimichurri Pancakes recipe by the talented Hannah from @travel_eat_bake_repeat, who we had the pleasure of meeting at the Stone Food & Drink Festival. Give them a go using our Argentinian Chimichurri Seasoning for a flavour-packed twist!
This Courgette Chimichurri Pancakes recipe uses the Great Northern Spice Argentinian Chimichurri Seasoning.
INGREDIENTS
1 tablespoon olive oil
1 ½ teaspoons Great Northern Spice Argentinian Chimichurri Seasoning
1 courgette, fined grated
1 egg
2 tablespoons coconut or almond flour
HOW TO COOK
Grate the courgette. Squeeze out as much juice as possible. A good tip is to grate it into a large jug, then use your hand to squeeze out the juice while tipping the jug slightly to drain the liquid.
Crack an egg in with the grated courgette. Add the flour and all of the Argentinian Chimichurri Seasoning. Mix to combine.
Heat a frying pan with olive oil over low to medium heat. Scoop out tablespoons at a time of the mix, pop into the pan and pat down into patties. They should sizzle if your pan is hot enough. If they start to colour too quickly, lower the heat.
Flip them after about 3 minutes. They should be a rich golden brown.
Repeat with the remaining mixture. You should get about 6 good sized pancakes. Enjoy them hot or cold.
TOP TIP
These pancakes are versatile! Serve them with a dollop of sour cream or a sprinkle of fresh herbs. These are great with houmous and make a fantastic picnic food too.
CAPTURE THE MOMENT!
Take a photo of your delicious spread and share it on social media. Don’t forget to tag us: @greatnorthernspice and @travel_eat_bake_repeat.
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