Zucchini and Chickpea (Besan) flour pancakes are delightful. Especially with gently spicy green peas.

I am in dire need of a holiday, and trying not to think about anything today (except for planning my next holiday). I have taken today off to go and farewell my mum (she is moving to Vietnam, today!) and am trying not to think about work (I feel as though I am failing, dropping the balls and disappointing people). Tomorrow I will be back and revitalised, one can hope.

Maybe instead of ordering nasty pizza for dinner tonight, I should whip up some of these wholesome, tasty and quick lovely lovely pancakes… or maybe you should

Zucchini and Chickpea Flour Pancakes
1C Besan (chickpea) flour
1t garam masala
1/2t ground cumin
2 cloves garlic, finely sliced
1/2 green chilli, finely sliced
2 medium zucchini
small piece fresh ginger, finely sliced
chopped coriander
salt
water

Mix flour, spices, seasoning, garlic, chilli, coriander and ginger together in a large bowl. Grate zucchini into dry mixture and gently stir in with a small amount of water at time until mixture is smooth and resembles pancake batter, ie: is still quite thick (this will take a varying quantity of water, but about 1/2 Cup should be alright).
Heat a small amount of olive oil in a pan and fry pancakes until brown and cooked all the way through.
Serve with yoghurt mint sauce, or as I did, or with the peas (lightly cook some frozen peas in water, drain and mix through some chilli, coriander, lemon and oil, lightly crush peas and season with salt).