Steps
- Squeeze 1 medium coarsely grated zucchini in a clean towel until dry. Whisk 150ml of light coconut milk, the zest of 1 orange, and 150ml of orange juice.
- Whisk in 1 tablespoon of white wine vinegar, 3 tablespoons of maple syrup, and 1½ teaspoons of vanilla extract.
- Mix 1 teaspoon of ground cinnamon, 1 teaspoon of British mixed spice, 1 tablespoon of gluten-free egg-replacer powder, and ¾ teaspoon of xanthan gum.
- Add 2 teaspoons of gluten-free baking powder, 250g of gluten-free all-purpose flour without xanthan gum, and ¼ teaspoon of salt. Whisk in the wet ingredients until smooth, then stir in the zucchini.
- Heat a lightly oiled skillet over medium-low heat. Add 2-tablespoon portions, 1½in / 4cm apart; cook for 3-4 minutes, until bubbles appear, then flip for 1-2 minutes.
- Transfer to a wire rack and repeat with the remaining batter. Finish with a little maple syrup.