Batter Days Ahead: Zucchini-Chickpea Breakfast Pancakes

Grab this

• 1 cup (120 g) chickpea flour
• 3/4 cup (180 ml) water
• 1 medium zucchini (about 200 g), coarsely grated
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh parsley, divided
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 2 medium tomatoes, chopped
• 1 1/2 cups chopped cucumber
• 2 tablespoons fresh lemon juice

Do this

1. Squeeze the grated zucchini firmly over the sink in a clean kitchen towel or with your hands to remove as much moisture as possible.
2. Whisk the chickpea flour, water, cumin, garlic powder, 1/2 teaspoon salt and black pepper in a medium bowl until smooth. Fold in the zucchini, scallions and half of the parsley. Let the batter rest for 5 minutes.
3. While the batter rests, toss the tomatoes, cucumber, lemon juice, remaining parsley, remaining 1/4 teaspoon salt and 1 teaspoon of the olive oil in a bowl. Set aside.
4. Heat a large non-stick skillet over medium heat and brush it lightly with some of the remaining oil.
5. Scoop four 1/4-cup portions of batter into the skillet and gently spread each into a small round. Cook for 3 to 4 minutes, until the edges look set and the bottoms are golden.
6. Flip the pancakes and cook for 2 to 3 minutes more, until browned and cooked through. Repeat with the remaining batter and oil to make about 8 pancakes.
7. Divide the warm pancakes among four plates and serve with the tomato-cucumber salad.