Name: Courgette, chickpea and herb pancakes
Ingredients: 3 courgettes; salt; 150g chickpea flour (also called gram flour); 1 tbsp cornflour; 20g coriander leaves; 10g mint leaves; ½ tsp ground turmeric; 1 tsp ground cinnamon; 1 tsp ground cumin; 2cm piece fresh ginger, peeled and finely grated; ½ green chilli, deseeded and finely chopped; 120g drained tinned chickpeas (½ tin); 4 spring onions, trimmed and finely sliced; 80ml olive oil; greek yoghurt to serve

Brunch Veganisable

Serves 4

Prep 15 min

Cook 20 min

Serve these with a spoonful of yoghurt or even just drizzled with lime juice. Makes eight pancakes.

Follow the full recipe

Ingredients

3	courgettes
	salt
150g	chickpea flour (also called gram flour)
1 tbsp	cornflour
20g	coriander leaves
10g	mint leaves
½ tsp	ground turmeric
1 tsp	ground cinnamon
1 tsp	ground cumin
2cm	piece fresh ginger, peeled and finely grated
½	green chilli, deseeded and finely chopped
120g	drained tinned chickpeas (½ tin)
4	spring onions, trimmed and finely sliced
80ml	olive oil
	greek yoghurt to serve

Method

Roughly grate the courgettes, then put them in a sieve set over a bowl with half a teaspoon of salt, mixing to combine. Leave to sit for 20 minutes, then squeeze out as much liquid from the courgettes as you can. Set aside the courgette flesh – you should have roughly 370g.
In a medium bowl, whisk the gram flour, cornflour and 200ml cold water until smooth. Roughly chop half the coriander and mint, and stir into the mix with the spices, ginger, chilli, chickpeas, courgettes, half the spring onions and a teaspoon of salt.
Heat half a tablespoon of oil in a medium nonstick frying pan on a medium flame. Once hot, ladle in about 110g of the pancake batter, using a spatula to spread it out into a thin circle about 15cm in diameter. Fry for about two minutes, until it’s golden brown underneath and bubbles are starting to form on the top, then flip and cook for another two minutes on the other side, until golden and cooked through. Slide the pancake on to a plate and repeat with the remaining oil and batter, until you have eight pancakes, or enough for two per person.
Mix the remaining herbs and spring onion with the last teaspoon of olive oil. Top each pancake with the herb mixture and serve with a dollop of yoghurt.