Coarsely grate the potatoes, courgette and onion into a large bowl. Salt the mixture lightly and leave it to stand briefly.
Tip the grated veg into a sieve and press out as much liquid as possible. That makes the pancakes much crispier later.
Mix the squeezed mixture with the egg, oat flour and pepper until it all holds together. It should be easy to shape but not watery.
Heat the olive oil in a large frying pan over a medium heat. Add small portions of the mixture and press them flat.
Fry the pancakes until golden brown on both sides and let them rest briefly on kitchen paper. That keeps the outside nice and crisp.
Serve the pan-fried potato and courgette pancakes hot with apple purée or a savoury side of your choice.
Good to know
These pancakes are simple, crisp and properly practical for every day. I especially like the contrast between the golden brown crust and the soft middle.
Swaps
Oat flour → buckwheat flour (naturally gluten-free, provides fibre); olive oil → ghee (heat-stable for frying; contains milk); apple purée → natural yoghurt (also provides protein, less fruity sweetness; contains milk); egg → linseed egg (plant-based alternative that binds well in pancakes like these)
Allergens
Contains egg and gluten (oats) unless the oat flour is labelled gluten-free. Usually fine for children if mildly seasoned; in pregnancy, use a fresh egg and fry the pancakes right through.
