Breakfast recipe
Savoury chickpea flour pancakes with grated courgette, cumin, coriander, and a quick tomato lemon relish.
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Ingredients
box grater, clean tea towel, mixing bowl, whisk, large non-stick frying pan, spatula
Method
Coarsely grate the courgettes, finely slice the spring onions, halve the cherry tomatoes, roughly chop the coriander leaves and stalks, and zest and juice the lemon.
Put the grated courgette in a clean tea towel or sturdy kitchen paper and squeeze out as much liquid as you can. This keeps the pancakes crisp rather than wet.
If the courgettes are very watery, squeeze twice before mixing the batter.
Whisk the chickpea flour with 220ml water, the ground cumin, smoked paprika, half the lemon zest, half the coriander stalks, and a pinch of salt until smooth. Fold in the squeezed courgette and half the spring onions.
Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium heat. Spoon in 8 small pancakes and cook for 3 to 4 minutes on each side until golden, set in the middle, and crisp at the edges, adding the remaining oil as needed.
Toss the cherry tomatoes with the remaining spring onions, coriander leaves, lemon juice, remaining lemon zest, and a pinch of salt. Serve two warm pancakes per person with the tomato relish spooned over.
