Savoury sesame & courgette pancakes
Crispy on the outside, tender on the inside, and packed with mouthwatering flavours, these Sesame and Courgette Pancakes are about to become your new favourite meal!
By combining freshly grated courgette with a blend of rice flour and cornstarch, these pancakes achieve a delightfully delicate crunch without feeling heavy. The added high-protein bonus comes from the silken tofu. Blended until velvet-smooth, it acts as a magical binder, replacing harmful eggs while keeping the interior rich, moist, and fully plant-based. Toss in spring onions, nutty sesame seeds, and a warm hit of garlic, ginger, and chilli, and you have a deeply satisfying dish that comes together in under 30 minutes.
let’s get cooking!
Servings: 1
Macros (per serving)
862 kcal, protein 35g, carbs 125g, fat 22g
Ingredients:
225g courgette, grated
225g silken tofu
Salt, to taste
90g rice flour
40g cornstarch
1 tsp baking powder
2 tbsp sesame seeds
3 spring onions, thinly sliced
1 tsp garlic powder
1 tsp ginger powder
¼ tsp chilli powder
METHOD:
Grate the courgette into a large bowl. Sprinkle with a generous pinch of salt, mix well, and set aside for 5 minutes. This draws out the natural moisture so your pancakes don't get soggy.
Wrap the salted courgette in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. Return the dry courgette to the bowl.
Add the rice flour, cornstarch, baking powder, garlic powder, ginger powder, and chilli powder to the bowl with the courgette. Toss in the sliced spring onions and half of the sesame seeds, then stir to combine.
Place the silken tofu and a pinch of salt into a blender. Whiz on high until completely smooth and creamy.
Pour the blended tofu into the bowl with the courgette mixture and stir until a thick, cohesive batter forms.
Place a non-stick frying pan over medium heat for about a minute. Add half of the batter and gently press it out with the back of a spatula to form a pancake. Sprinkle with half of the remaining sesame seeds. Cover and let cook undisturbed for 6 minutes, until golden underneath.
Carefully flip the pancake, cover again, and cook for another 6 minutes until cooked through and crisp on both sides. Repeat the process with the remaining batter.
Transfer the pancakes to a cutting board, slice into bite-sized pieces, and serve immediately with your favourite dipping sauce.
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