A quick dinner and a simple recipe to make when the zucchini are coming on strong. Serve with chutney, yogurt, avocado or mango salsa. They reheat well.
Combine the grated zucchini with the garbanzo bean flour, curry powder and salt in a mixing bowl. As you stir, the zucchini will release enough liquid to loosen the mixture into a batter. Let stand while you preheat a griddle over medium-low heat.
Lightly oil the griddle. Spoon a portion of the batter onto the griddle to make a 4-inch pancake. Let cook until nicely golden brown, about 3 minutes. Flip and cook until the pancake is puffed and the center is fully cooked, about 3 minutes more.
Repeat with the remaining batter. Transfer to a serving plate and garnish as desired.
Copyright 2021 Lynne Curry