Zucchini, olive and chickpea breakfast pancake

The other day while I was at the market, a bag of zucchini’s caught my eye. I was excited to see that it was only $1 for a large bag! I bought them with the intention of making zoodles however it is absolutely freezing in Melbourne and the idea didn’t excite me.

I created this recipe for breakfast however you could definitely have them as an entree or for lunch. They would be perfect served with some vegan sour cream or Greek yoghurt.

2 cups of grated zucchini (approx. 2 small zucchinis)
1/2 cup chickpea flour (see notes)
1/4 cup sliced black olives
2 tsp smoked paprika
1 tsp salt
1 tsp garlic flakes
1 tsp sriracha chilli sauce


Grate the zucchini and add to a bowl. Mix in the remaining ingredients and combine well. The water from the zucchini should be enough to make it batter-like however if it is not, add a few drops of water.

Heat a small frying pan over a medium heat and add some olive oil. Place the batter into the centre of the frying pan and spread it into a circle.

Cook for about 5 minutes and then flip to cook the other sides for a further 5 minutes. See notes for flipping technique.


*Note – Chickpea flour is also called besan or gram flour. I buy mine from the local Indian grocery store

I found the easiest way to flip the pancake was to slide it on to a plate and then turn the plate over the frying pan


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