Start you day with these delectable, refreshing courgette and sweet potato pancakes made with gram flour.
Breakfast is the most important meal of the day and you guys will come to know that Breakfast is my favourite part of the day! I just love any type of breakfast foods! But I’m now vowing to stop making the typical breakfast options and will be trying to make new healthy filling options that the whole family will love. I mean my sons would NEVER eat Zucchini alone or even in a salad BUT, but hidden in this pancake and drizzled with some honey they’ll eat it!
These pancakes really are a savoury treat. Healthy from the flour all the way up to the fillings! I made them for some family that came over one morning and they were shocked chick pea flour even existed! I couldn’t help but laugh because I remember when I first thought the same thing. So yeah I used chickpea flour as a base flour for these savoury pancakes. It was my first time using it, I found the inspiration to use chickpea flour from Izy Hossak www.Topwithcinnamon.com. Her version looked divine but I changed it up to meet my flavour preference and making it a tad healthier by using Zucchini and with sweet potato instead of regular potato’s.
This is really hits the spot and is very filling. Seriously though where have I been chick pea flour is just amazing. It’s very versatile too, cooking savoury dishes with it and even baking sweet treats with! Chick pea flour gurrllllll, you the bomb! Will definitely being experimenting with this flour a lot more in the future.
You could eat these with your favourite breakfast sides or a just simple fried egg/omelette like I did. I made about 8 smallish pancakes from this mixture so feel free to double this recipe and freeze pancakes for an easy breakfast/ brunch/lunch during the week! Example of how to freeze is in this next picture. Just thaw/defrost and then pop under the grill/oven or oven to get it hot.
Delicious Zucchini and Sweet Potato Chickpea Flour Pancakes
Ingredients
- 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
Instructions
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Peel and boil potato's until they are ready to be mashed. Mash and leave aside.
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Saute some onions and when browned add the garlic and mix on medium heat. Turn off heat and set aside to cool down.
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Peel and grate zucchini and rinse with a cloth towel, rinse away any excess moisture.
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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.
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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*
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