No need for high fat butter or syrup with these flavourful courgette pancakes with smoked salmon. Pair them with a tossed salad for a heart healthy brunch or light lunch.

Ingredients
2 eggs
1-1/2 Tbsp olive oil
1/2 cup skim milk
1-1/2 cups self-rising flour
2 oz smoked salmon, chopped
2 large courgette, roughly grated
1 Tbsp chopped fresh dill plus sprigs for garnish
black pepper
1/4 cup fat free sour cream for garnish

Preparation
In a large bowl, combine eggs, olive oil and milk, and stir until blended. Add flour and whisk until smooth. Stir in smoked salmon, courgette, dill and pepper (to taste).
Coat a large frying pan with nonstick cooking spray or wipe with a little light olive oil and heat over medium heat.
Pour batter by rounded tablespoonfuls onto skillet and cook 2 to 3 minutes, or until bubbles appear on top.
With a spatula, flip pancakes and cook another 2 to 3 minutes, or until lightly browned. Remove from frying pan and keep warm. Repeat with remaining batter, coating frying pan with nonstick cooking spray/ light olive oil between each batch.

Serve warm garnished with a dollop of creme fraise and dill sprig.