Courgette pancakes with polenta

These savory vegetable pancakes are very suitable for lunch or perfect when you need a light evening meal. They are not very rich in carbohydrates but do contain a lot of good nutrients for recovery. Perfect for the quiet training days. Moreover, the pancakes are easy to freeze, making them ideal to take to work or to enjoy on a travel day. Nice to share or, if you change your mind after taking your first bite, to keep it all to yourself.

Recipe for: 6 small pancakes (± 10 cm ∅)
Preparation time: 30 min 30 min waiting time

Ingredients for the pancakes

2 eggs
100 grams of polenta flour (corn flour)
100 grams of flour
75 ml of milk
1 large zucchini
1 clove of garlic
2 spring onions
bunch of fresh parsley
handful of cashew nuts
pinch of nutmeg
pinch of cumin powder
salt and pepper to taste

Ingredients for the yogurt dip

3 to 5 tablespoons of greek yoghurt
50 grams of feta (crumbled or very finely chopped)
juice of 1/2 lemon
pepper and salt
coriander powder

Getting started

Grate the zucchini with a coarse grater.
Squeeze the garlic, chop the spring onions and the parsley and cut the cashew nuts in half. Keep all these ingredients separate.
In a mixing bowl, beat the polenta flour, flour, eggs and milk into a nice thick batter. Season with salt and pepper
Add the sliced vegetables, the nuts and the grated zucchini and set this mixture aside for half an hour. It takes time to absorb the moisture from the zucchini into the polenta flour.
Meanwhile, make the yogurt dip. Mix all the above ingredients in a bowl.
When the batter has rested for half an hour, you can start to bake!
Heat and drizzle oil in a large frying pan and pour in little bits of batter. Try to make nice pancakes about 10 cm in diameter and 0.5 cm thick. (if you want it different, you can of course be creative)
Let the pancakes cook sufficiently and turn occasionally.
Serve with the yogurt feta dipping sauce.

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