Quinoa Zucchini Pancakes with Almond butter

INGREDIENTS:
¼ cup cooked quinoa
¼ cup grated zucchini (squeeze out excess water)
1 tbsp chickpea flour (or whole wheat flour)
1 tbsp Greek yogurt (or dairy-free yogurt)
1 small egg (or flax egg: 1 tbsp flaxseed + 2.5 tbsp water)
½ tsp baking powder
½ tsp cumin powder
Salt & black pepper to taste
½ tsp olive oil (for cooking)
1 tbsp almond butter (for serving)
STEPS
1.Prepare the batter: In a bowl, mix cooked quinoa, grated zucchini, chickpea flour, yogurt, egg, baking powder, cumin, salt, and pepper. Stir well to form a thick batter.
2.Cook the pancakes: Heat a non-stick pan with olive oil. Pour small portions of the batter to form two mini pancakes.
3.Flip & cook: Cook on medium heat for about 2-3 minutes on each side until golden brown and firm.
4.Serve: Top with 1 tbsp almond butter and enjoy!