‘Food is our common ground, our universal language’
Feeding is an important part of my son, Matteo day. He likes discovering new textures and tastes and seems to like most everything he eats, at least so far. He is a very social being, as kids go and loves to eat with other people at the table. I have therefore taken to making things that are simple enough for an infant but complex enough for an adult and this recipe is one such dish that worked well.
These are little pancakes, that you can add a variety of flavours and vegetables to. You can serve it with a dipping sauce or two and it can be eaten for breakfast, lunch or on the go. It can also be batched and frozen.
I use coconut flour as it makes the dish gluten free, but all adds in healthy fats, protein and fibre. I added garlic and a little olive to add some taste without adding salt. Mr. B, Mum and Matteo loved them. Recipe approved.
Ingredients
- 1 courgette, grated
- 1 garlic clove, crushed
- 2 grated olives (optional)
- 3 eggs, scrambled
- ¼ cup coconut flour
- EVOO or ghee
Method
- Grate the courgette sprinkle with a little salt and place in a sieve for 10 minutes. Squeeze the water out of the courgette after 10 minutes.
- In a bowl, add the crushed/grated garlic clove to the courgette and olives if using and mix
- Add the eggs and mix
- Sieve the flour into the mixture and let stand for 10 minutes. The coconut flour will absorb some of the moisture. If after 10 minutes you need it to the thicker, add a little more. You are looking for a thick pancake batter consistency
- Add EVOO or ghee to a pan and add a tablespoon of the mixture, flattening with the back of the measuring spoon. Cook until edges are browning and then flip. Place in a preheated low oven to keep warm and to make sure it is cooked through.
