Forget syrup! Two Raw Sisters flip the script with crispy zucchini savoury pancakes

Forget syrup and sugar. Pancakes are getting a savoury makeover, with zucchini, smoky paprika, fresh herbs and peas packed into every crispy bite.

The Two Raw Sisters, Margo Flanagan and Rosa Power , joined The Morning Show on Thursday, showing us how to whip up the simple, nourishing recipe from their new cookbook How We Cook.

1. This recipe uses only pantry staples, so it’s a reliable go-to when you’re running low on groceries but still want something easy and delicious. If you don’t have zucchini, try grated carrot, potato, roughly chopped broccoli or thinly sliced cabbage instead.

2. Make the batter: In a large bowl, whisk together the chickpea flour, water and Greek yoghurt until smooth. Stir in the salt, baking powder, cumin, smoked paprika, garlic, coriander and sesame seeds.

4. Cook the pancakes: Heat 2 tablespoons of the oil in a frying pan over medium heat. Pour in half the mixture and spread evenly to form a thick pancake. Cook for 3–4 minutes, until the base is golden and crispy and the batter is set.

5. Flip and finish: Carefully flip the pancake and cook the other side for a further 3–4 minutes. Repeat with the remaining mixture and oil.

6. Serve: Top each pancake with pesto, coriander, feta and a drizzle of extra virgin olive oil.

Cooked pancakes and uncooked batter will keep in an airtight container in the fridge for up to 2 days.

Alternatively, cooked pancakes and uncooked batter can be frozen for up to 3 months.