These gluten-free pancakes are based on the savoury Indian style of pancakes known as chilla. I have added grated courgettes and a blend of spices to a batter made of chickpea flour (Besan). A protein-rich snack which could also be seerved for breakfast.

Ingredients

1 cup chick pea flour (besan)
1/2 medium sized courgette
Unprocessed salt (optional) to taste  
Herbs (optional such as chopped mint, coriander, flat leaf parsley or basil)
Spices (optional such as ground black pepper, coriander, cumin)
A little ghee (clarified butter) or coconut oil for cooking the pancakes with

Method

1. Add sufficient water to the chick pea flour to make a batter which coats the back of your spoon.
   
2. Add salt to your taste
3. Add any additional herbs or spices to your taste
   
4. Grate the courgette and add to the batter
5. Heat up a flat griddle or frying pan and melt a little ghee
6. Spoon on the batter and spread with a knife or back of a spoon to form the pancake 
7. when one side is cooked turn over and cook the other side

 Serve the pancake warm with a tangy dip such as mint chutney, yoghurt, pickles, salsa or with eggs