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.

Ingredients
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

Method

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.

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*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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