Savoury chickpea pancakes with zucchini and yogurt

Ingredients

For 1 serving

• Chickpea flour40 g
• Zucchini80 g
• Eggs1
• Nonfat Greek yogurt60 g
• Mint2 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose, eggs,

In season: May – September

Method

1. Wash and trim the courgette, grate it coarsely and squeeze it well in your hands to remove the water.
2. In a bowl mix the chickpea flour, egg, courgette and a pinch of salt, adding water a little at a time until you have a thick batter that drops slowly from the spoon.
3. Heat the oil in a non-stick pan over medium heat and spoon in the batter to make 4 pancakes about 8 cm across.
4. Cook for 2 minutes per side, until golden and they release easily; flip only once the underside is well set.
5. Meanwhile mix the Greek yogurt with the chopped mint and a pinch of salt and serve it with the hot pancakes.