Serves 5| Prep time: 5 minutes | Cooking time: 10 minutes |


  • 200g gluten free rolled oats
  • 1 large banana mashed
  • 150g courgette grated finely
  • 6 tbsp of aquafaba (chickpea water from a tin)
  • 1tsp hamalyan salt
  • 1 tsp baking powder
  • ½ cup rice milk or any milk of your choice


Blend all the ingredients in a food processor, except the courgette, until smooth. In a bowl add the courgette to the blended mixture and combine well. Brush a pan with coconut oil and ladle 2 tbsp of the batter in and cook for 2 minutes on each side, ensuring air bubbles appear before flipping over.

Serve with maple syrup, honey sweetened yogurt or try them as savoury snack with a salad.