Zucchini/Chickpea Pancakes

This is a savory pancake - Much like a potato pancake in taste and texture.

 (1 medium pancake shown)

Makes a delicious side dish, appetizer or main dish, depending on what you serve it with.

Simple ingredients, easy to whip together, then fry.

Zucchini and Chickpea Flour pancakes

Makes 4-5 medium sized pancakes

• 2 medium zucchini, shredded
• 1 cup chickpea flour (Bob's Red Mill brand makes this. We get ours at Whole Foods - but it is readily available at most grocery stores in the natural food section now)
• Spices to taste:  I use garlic, oregano, salt and pepper
• Olive oil for cooking

Equipment needed: a non-stick frying pan

Finely shred the zucchini - I use a food processor for this. 

Put all into a large bowl; add the salt, spices and the chickpea flour. 

Mix well with a spoon - the moisture that comes out of the zucchini is enough to turn this into a batter (wait a bit after mixing to let the zucchini shreds "sweat" before adding any water.  You don't want the batter too runny.  You can add a tablespoon of water if it still seems too dry after mixing and stirring and letting it sit a few minutes).

Heat up a small non-stick frying pan over medium-high heat. Add some olive oil and spread around. 

Put in 2 large tablespoons of batter and spread around to form a circle. 

(I use a medium sized ice cream scoop for this, then flatten with the back of a spoon)

Cook for about 3-5 minutes, until you see the edges start to brown slightly, then turn and cook for another few minutes or so, until it’s cooked all the way through - watch carefully so they don't burn!

Add more oil to pan between each pancake cooked to make sure they don't stick.

Drain on paper towel on a plate, salt lightly.

Serve as is or with sour cream (Tofutti makes an excellent vegan sour cream, which we use).