Recipe

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• Makes x4
• 1/2 zucchini – julienne or spiralize
• 1/2 medium carrot-  julienne 
• 1/2 medium red pepper
• 1 medium spring onion 
• 1 green chili
• 1cm fresh ginger – very finely diced or grated on a ‘Microplane’
• 1 clove of garlic
• 110g flour 
• 150 ml water
• Mineral salt to taste
• Freshly ground black pepper 

1 tbs oil of choice
Coriander leaves to garnish

Options: 

• 1 tsp Madras curry powder
• ½ tsp chipotle
• 1 tsp Thai curry paste
• 1 tsp cumin

Optional Sauces: Thai dipping sauce, sweet & sour chilli sauce, tahini yoghurt, Sriracha or easy Asian soy sauce (recipe below)This easy pancake is adaptable and would be a great topped with an egg for breakfast, rolled up with hummus as a lunch wrap, or just served plain with a sauce on the side.

Method:
1. Finely cut the zucchini and carrot into strings using a julienne cutter or spiralizer.  Finely slice the red pepper and spring onion. Finely grate the garlic, ginger.

2.Mix the flour, salt, pepper & water. Add the veggies & mix well using your hands.

3. Divide the mixture into four and heat a large non-stick pan with oil. 

Take a quarter portion and spread the vegetables well so that they are only on one layer, if it is thick it will not cook and anyway you want a thin pancake! 

After 3-4 min on medium heat+, return with a spatula. 

4. When the pancakes are well grilled on both sides, serve, garnished with chopped cilantro and dip in the sauce of your choice! 

Asian soy sauce:

Mix together:

• 2 tbs of soy sauce, 
• 4 tbs of water, 
• 1 tbs maple syrup, 
• 1 tbs of rice vinegar
• 1 tbs sesame oil
• Serve as a dipping sauce