Chickpea Pancakes with Soft Egg, Labne and Sauteed Zucchini Flowers


Chickpea flour is a fantastic way to add plant based protein and fibre to your diet along with vital magnesium, zinc and iron. These pancakes are easy to make, full of flavour and perfect for those with gluten allergies.  Zucchini can be substituted for any other seasonal grated vegetable, like carrot or sweet potato and will be equally as delicious. Ghee is wonderful fat to cook with as it has a high smoking point, incredible buttery flavour and is free of lactose so I highly recommend using it not only in this recipe but for your daily cooking. 





1 cup chickpea flour

1/2 cup almond meal 

2 medium zucchinis, grated and squeezed using your hands to get rid of the juice

1/2 cup chopped herbs (I used chives, parsley and coriander)

1 teaspoon turmeric powder 

1/2 teaspoon salt flakes

1/4 teaspoon gluten free baking powder

freshly ground black pepper 

1 tablespoon olive oil

1 cup water 

2 tablespoons ghee



8 zucchini flowers, halved and stamen removed *if you can’t get zucchini flowers, batons of zucchini would work perfectly

1 teaspoon ghee

1 clove garlic, finely chopped

2 tablespoons pepitas

salt and pepper to taste



1 egg per person

1 tablespoon labne or greek yoghurt per person

freshly chopped herbs (again I used mint, parsley, chives, coriander)

drizzle of extra virgin olive oil



  1. In a large mixing bowl, stir together the chickpea flour, almond meal, turmeric, salt, pepper and baking powder. Add in the zucchini, herbs, olive oil and water and whisk together to form a batter. You may need a little more water to make sure the batter has a nice consistency (alike to regular pancakes). Allow to sit at room temperate for 30 minutes.
  2. When you are ready to cook your pancakes, heat 1/4 of the ghee in a large frying pan over a medium heat. Spoon in 1/4 of the pancake batter, smoothing into a uniform round with the back of a spoon. Allow to fry for 2 minutes and then gently lift and flip using a palate knife or spatula, continuing to fry for another two minutes on the second side. Repeat with the remaining 3 pancakes. *I like to turn my oven onto a low temperature and place the cooked pancakes on a plate to keep warm while I’m cooking the rest.
  3. Meanwhile bring a saucepan of water to the boil for the eggs. Once boiling, reduce heat to a simmer and cook the eggs for 6.5 minutes. Run under cold water immediately once cooked. Once cooled gently peel off the shell and set aside.
  4. To sautee the zucchini flowers, use the same pan you cooked the pancakes in and heat the remaining teaspoon of ghee. Add in flowers, peptias and garlic, sautéing for 2 minutes. Season well with salt and pepper.
  5. To serve, place one pancake on each plate, top with zucchini flowers and pepitas, soft boiled egg and a generous spoon of labne. Scatter over fresh herbs and a little extra virgin olive oil.
Sian Redgrave