A fantastic way to incorporate local zucchini and a boost of plant-based protein and fiber into your morning or lunch routine. Makes 10-12 (3-inch) pancakes.
- 1 cup chickpea flour*
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 2 medium zucchini, grated (about 2 cups)
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil, divided
- 3/4 – 1 cup water
In a large bowl, whisk chickpea flour with salt and turmeric, then stir in zucchini, basil, 2 teaspoons olive oil, and 3/4 cup water. Add more water as necessary, 1 tablespoon at a time, until the batter is the consistency of pancake batter.
Let the batter stand for at least 30 minutes in the refrigerator. If batter is too thick when removed from the refrigerator, add another tablespoon of water.
Heat about 1-1/2 teaspoons olive oil in a large nonstick skillet on medium-high. When oil is hot, pour batter and spread with a spoon to form two (3-inch) pancakes. Cook until golden brown, about 2 minutes, then flip and cook another 2 minutes. Reduce heat to medium for the last minute to cook the pancake throughout. Repeat with remaining oil and batter. Note: more pancakes can be cooked at the same time, depending on size of pan.
Serve warm topped with salsa and avocado or a drizzle of yogurt.
*Chickpea or garbanzo bean flour can be found at most large grocery stores.