Pancakes just got a makeover.

This savoury chickpea zucchini pancake is the next best thing since sliced bread, for real. I love making this pancake for lunch, stuffed with my favourite toppings like avocado and fresh greens. Chickpea flour is packed with plant-based protein and fibre and will keep you satiated and energized for the day. I love the grated zucchini because it gives it a savoury flavour and hearty texture. Add your favourite spices and you’ve got yourself a delicious lunch!

This is the chickpea flour I used – it’s made with garbanzo (chickpea) beans and fava beans to give it a hearty flavour. It’s packed with goodness, giving this dish at least a whopping 14g of protein per serving and 20% of your daily recommended iron intake.

[lt_recipe name=”Savoury Chickpea Zucchini Pancake” servings=”2″ prep_time=”10M” cook_time=”10M” total_time=”20M” difficulty=”Easy” summary=”A hearty, savoury and protein-packed pancake.” print=”yes” ingredients=”1 cup grated zucchini;1 cup water;1 cup garbanzo bean (chickpea) flour; 1 tbsp. nutritional yeast; spices: pinch of turmeric and/or paprika; 1/4 tsp. sea salt and pepper; 2 tbsp. olive oil;Toppings: avocado, leafy greens, cherry tomatoes, red pepper slices, sauerkraut, organic ketchup, etc.” ] In a mixing bowl, add the chickpea flour and water. Add the shredded zucchini.; Add the spices and mix until no clumps are left.; In a pan on low-medium heat, add the oil. Pour 1/2 of the batter into the pan and using a spoon, spread the batter so it spreads to the edges of the pan, like a crepe.;Cook for 2 minutes, or until little bubbles form, and then flip to the other side for another 2 minutes. Do the same for the second pancake.;Serve warm and fill with your favourite toppings![/lt_recipe]

Did you try this recipe? If so, I’d love to hear from you! Share your creations on Instagram with the hashtag #thepurelife so I can see them.

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Love always, Sisley