Last of the home-garden zucchini was waiting to be used. It felt like a pancake kind of day. Not the boring old flour-and-eggs kind served with butter and syrup. But, the loaded-with-veggies savory kind that I've passed off as "pancakes" since kids' infancy.
For the longest time, both kids rejected the traditional pancakes; and, when offered at friends' place the morning after her first sleepover, the then 6 year old came home and wondered why the pancake she was offered was so buttery, soggy, and sweet.
No surprise, as the title says it all, these are griddle pan cakes made with a mix of chickpea flour and coconut flour that has been infused with a generous amount of grated zucchini.
Since the batter is easy to make, I did not measure it out with any precision. Just a bit more of chickpea flour than coconut flour, salt, turmeric, chili powder, plus grated zucchini, and enough water to make the batter thick.
Served with spicy herb green dip and sweet-sour red dip, plus a dollop of thick plain Greek yogurt, these zucchini pancakes get polished off quickly, much like... hot (pan) cakes.