Grate the zucchini - Grate the zucchini on a box grater or a food processor with a grater attachment. Place the grated zucchini in a bowl and sprinkle with 1/2 teaspoon of salt. Let it sit for 10 minutes to release its moisture, then drain and squeeze out the excess liquid using a clean dish towel or cheesecloth. - Make sure to use medium-sized zucchini that are firm and fresh. You can also add more veggies to the pancake batter, such as grated carrots, chopped bell peppers, or sliced mushrooms, for extra nutrition and flavor.

Mix the pancake batter - In a large mixing bowl, whisk together the chickpea flour, turmeric, cumin, and black pepper. Add the grated zucchini, chopped red onion, minced garlic, and chopped cilantro to the bowl and stir until well combined. Slowly pour in 3/4 cup of water and stir to form a thick pancake batter. - Use a non-stick mixing bowl or coat the bowl with cooking spray to prevent sticking. You can adjust the amount of water depending on the consistency of the batter, aiming for a thick and pourable texture. Give the batter a taste and adjust the seasoning with more salt or spices if needed.

Cook the pancakes - Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. Once the oil is hot, use a 1/4 cup to scoop the pancake batter and drop it onto the skillet. Flatten the pancake gently with a spatula and cook for 3-4 minutes on each side until golden brown and crispy. Repeat the process with the remaining batter, adding more oil to the skillet as needed. - Make sure the skillet is hot enough before adding the batter, otherwise the pancakes won't cook evenly. You can keep the cooked pancakes warm in a preheated oven at 200°F while you finish cooking the rest. Serve the pancakes topped with more fresh cilantro and a dollop of Greek yogurt or chutney, if desired.