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Delicious Zucchini and Sweet Potato Chickpea Flour Pancakes

Healthy and hearty Zucchini and Sweet Potato Pancakes made with Chickpea Flour
Course Breakfast
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people


  • 1/2 cup chickpea flour
  • 1 Zucchini
  • 2 medium sized sweet potatos
  • 1 cup sweetcorn
  • 1 red whole red onion
  • 2 cloves garlic
  • small bunch coriander
  • 1 tablespoon oregano
  • 1 teaspoon Pepper
  • 2 teaspoons salt


  1. Peel and boil potato's until they are ready to be mashed. Mash and leave aside.

  2. Saute some onions and when browned add the garlic and mix on medium heat. Turn off heat and set aside to cool down.
  3. Peel and grate zucchini and rinse with a cloth towel, rinse away any excess moisture. 

  4. In a bowl crack 2 eggs and whisk, add in milk, salt, pepper, coriander and oregano. Add sweet potato, zucchini, sweetcorn and cooled down onions and garlic. Mix well then add in flour stir together.

  5. On a non stick pan (very important) heat pan to medium heat add some olive oil and scoop batter in to small pancake shapes. Leave for about 2 mins and then flip and cook for another 2 mins. Keep doing this until batter is finished! Enjoyyyyyy 

Recipe Notes

*Freezer friendly*