• 2 courgettes
  • 175g plain flour
  • ½ tsp baking powder
  • 2 eggs, lightly beaten
  • 170ml semi-skimmed milk
  • 198g sweetcorn, drained well
  • 30g cheddar, grated
  • 1 tbsp olive oil
  • 200g low-fat Greek yogurt
  • 1 tbsp chopped basil leaves
  • 1 clove crushed garlic
  • 1 lemon


  1. 1

    CHILDREN: Grate the courgettes using a coarse grater, then squeeze out as much moisture as you can using a clean tea towel or kitchen roll.

  2. 2

    CHILDREN: Mix the flour and baking powder together in a large bowl. Make a well in the centre and pour in the eggs and milk, then bring in the flour from the sides with a wooden spoon. Mix until well combined.

  3. 3

    CHILDREN: Stir the grated courgettes, sweetcorn and cheddar into the batter until well combined.

  4. 4

    Brush a non-stick frying pan with the oil. Set over a medium heat and drop 4 large separate spoonfuls of batter into the pan. Cook for 2-3 minutes before flipping over and cooking for the same amount of time on the other side. The pancakes should be golden brown and cooked right through. Brush the pan in-between batches and repeat until you have 16 pancakes.

  5. 5

    CHILDREN: Mix together the yogurt, basil, garlic and a squeeze of lemon juice, then serve a dollop on the side of each plate with the pancakes.


    Click here for other healthier recipes the kids will love - and for more about Active Kids, here’s everything you need to know. 

    *when enjoyed as part of a healthy lifestyle


Nutritional Details

Each serving provides
  • Energy 1403kj 335kcal 17%
  • Fat 10.9g 16%
  • Saturates 4.2g 21%
  • Sugars 8.9g 10%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 511kj/122kcal

Each serving provides

41.7g carbohydrate 2.8g fibre 16.3g protein

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