Courgette Chimichurri Pancakes with Hannah from @travel_eat_bake_repeat
- greatnorthernspice
- Aug 23
- 1 min read
These fantastic Courgette Chimichurri Pancakes by the talented Hannah from @travel_eat_bake_repeat, who we had the pleasure of meeting at the Stone Food & Drink Festival, are perfect for a tasty lunch or dinner. Give them a go using our Argentinian Chimichurri Seasoning for a flavour-packed twist!
SERVES: 1-2
BBQ COOKING TIME: 15-20 minutes
Courgette Chimichurri Pancakes Recipe from @travel_eat_bake_repeat
You Will Need
Ingredients
1 tablespoon oil (we recommend olive oil)
1 ½ teaspoons Argentinian Chimichurri Seasoning
1 courgette
1 egg
2 tbsp coconut/almond flour
Cooking Instructions
Grate the courgette and squeeze out as much juice as possible - I grate into a large jug and use my hand to squeeze out the juice as I tip the jug slightly to drain the liquid as it squeezes out.
Break in the egg, add the flour and Chimicurri Seasoning. Mix vigorously to combine.
Heat a frying pan with oil on a low - medium heat, scoop out tablespoon mounds into the pan and pat down into patties (they should be sizzling if your pan is hot enough). If they start to colour to quickly just lower the heat and flip, they will probably need about 3 minutes on each side until they are a rich golden brown.
Repeat with the remaining mixture - you should get about 6 pancakes for 1 or to share with others. Enjoy hot or cold. These are great with houmous and make a great 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
Comments