Cheesy Courgette Pancakes
These Cheesy Courgette Pancakes are good news for anyone who’s a big fan of savoury breakfasts! On the table in under 20 minutes, they’re light, fluffy and delicious served with a side of crispy bacon and a few grilled tomatoes.
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NutritionPer Serving
- Calories261
- Carbs17g
- Protein19g
- Fat12g
- Saturates4.8g
- Sugars3.3g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Pancakes for breakfast always feel like such a treat, but this slimming-friendly, savoury recipe proves they can be enjoyed every day.
Stacked up on your plate, these golden pancakes look every bit as tempting as the sweet version. Instead of serving with syrup and fruit, these Cheesy Courgette Pancakes go perfectly with some nicely crisped up bacon and juicy grilled tomatoes.
At just 261 calories per serving, these are a delicious and filling way to start the day. They’re veggie-friendly as long as you use a vegetarian Italian hard cheese, so why not try topping with a dippy fried egg or adding some meat-free sausages on the side?
Although they’re quick to make from scratch, this recipe is batch-cook friendly if you want to get ahead of yourself and make a big batch to last a few days. They’ll freeze really well, so you can never make too many!
What diets is this Cheesy Courgette Pancakes suitable for?
These Cheesy Courgette Pancakes can be enjoyed on gluten free diets, as long as you substitute the oats for a suitable gluten-free version. You can also make this recipe vegetarian if you swap the Parmesan cheese for a vegetarian Italian hard cheese.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Cheesy Courgette Pancakes?
The ingredients for this recipe are nice and simple, and should be easy to pick up as part of your usual food shop. Bear in mind that you will need a food processor in order to blend the oats into a coarse flour.
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A food processor like this one will come in handy for a wide range of kitchen tasks, from chopping veggies to blending soup.
You’ll need a good quality non-stick frying pan to help your pancakes turn out perfectly.
How many calories are in these Cheesy Courgette Pancakes?
There are 261 calories per portion in these Cheesy Courgette Pancakes, which means it falls into our Everyday Light category.
This Cheesy Courgette Pancakes recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Place the grated courgette into a bowl, sprinkle over the salt and stir. Leave to stand for 10 minutes. This will draw out excess liquid. After 10 minutes, wrap the courgette up in a clean tea towel and squeeze out the excess liquid over the sink.
Step 2
Using a food processor, blitz the oats to a coarse flour.
Step 3
In a separate bowl, beat together the eggs, cream cheese, Parmesan and a good pinch of black pepper. Fold in the oats and baking powder, then stir in the squeezed courgette.
Step 4
Allow the batter to rest for 10 minutes. During this time, the batter will thicken a little as the oats absorb the liquid.
Step 5
Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Wait for the pan to get hot, then drop 3 spoonfuls of the pancake batter into the pan and shape into circles. Cook for 2 minutes, until the sides have firmed up and the underside is golden brown.
Step 6
Carefully flip each pancake and cook for a further 1½-2 minutes. Transfer to a plate and cover with foil to keep warm while you cook the remaining batter. You should get a total of 6 pancakes out of the whole batter mix.
Step 7
Divide the pancakes between 2 plates and serve with your choice of accompaniments.
What could I serve with these Cheesy Courgette Pancakes?
We think you’ll enjoy these savoury pancakes served with other classic breakfast bits like bacon and tomatoes. Adding 2 grilled bacon medallions will add 47 calories and a grilled tomato is 18 calories, taking the total calories for the meal to 326.
If you prefer, you could serve these Cheesy Courgette Pancakes alongside any of these other breakfast dishes:
How do you know when Cheesy Courgette Pancakes are cooked?
You’ll need to cook these Cheesy Courgette Pancakes 5 minutes each, until they have firmed up and turned lightly golden.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Cheesy Courgette Pancakes in the fridge?
Once you’ve put them out, ideally you should eat these within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Cheesy Courgette Pancakes in the fridge for up to 2 days.
Can I freeze Cheesy Courgette Pancakes?
Yes, this recipe can be frozen, but please do remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Wrap each pancake individually to make it easier to defrost.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Cheesy Courgette Pancakes?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for around 2 minutes until piping hot. Alternatively, reheat in a moderate oven for 8-10 minutes.
From frozen: Allow to defrost overnight and reheat from chilled.
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Cheesy Courgette Pancakes
These Cheesy Courgette Pancakes are good news for anyone who’s a big fan of savoury breakfasts! On the table in under 20 minutes, they’re light, fluffy and delicious served with a side of crispy bacon and a few grilled tomatoes.
-
Prep Time
10 MINS
-
Cook Time
8 MINS
- KCals 261
- Carbs 17G
Instructions
- Place the grated courgette into a bowl, sprinkle over the salt and stir. Leave to stand for 10 minutes. This will draw out excess liquid. After 10 minutes, wrap the courgette up in a clean tea towel and squeeze out the excess liquid over the sink.
- Using a food processor, blitz the oats to a coarse flour.
- In a separate bowl, beat together the eggs, cream cheese, Parmesan and a good pinch of black pepper. Fold in the oats and baking powder, then stir in the squeezed courgette.
- Allow the batter to rest for 10 minutes. During this time, the batter will thicken a little as the oats absorb the liquid.
- Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Wait for the pan to get hot, then drop 3 spoonfuls of the pancake batter into the pan and shape into circles. Cook for 2 minutes, until the sides have firmed up and the underside is golden brown.
- Carefully flip each pancake and cook for a further 1½-2 minutes. Transfer to a plate and cover with foil to keep warm while you cook the remaining batter. You should get a total of 6 pancakes out of the whole batter mix.
- Divide the pancakes between 2 plates and serve with your choice of accompaniments.
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With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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6 comments
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IslaMonday 21st August 2023
Hi,
if i wanted to make for 4 people would i just double all the ingredients?
LisaTuesday 22nd August 2023
Hi Isla,
Yes, just double everything. Hope you enjoy it!
Emma BFriday 12th May 2023
Can you use Ready Brek instead of blitzed oats? I don’t have a food processor.
SharonMonday 15th May 2023
Hi Emma B, we haven’t tried making these with instant oat cereal, but it should work fine. Let us know how it goes!
LauraSunday 19th February 2023
Can you use flour instead of oats?
LisaMonday 27th February 2023
Hi Laura
We haven’t tested this with flour, but I can’t see any reason it won’t work. You may get a different texture to the pancakes and the oats have extra protein and fibre compared to refined flour. Hope this helps.
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