Serve these with a spoonful of yoghurt instead of the coriander cashew cream, if you prefer, or even just drizzled with lime juice. Makes eight pancakes. Prep 15 min Cook 55 min Serves 4 For the pancake mix 3 courgettes Salt 150g chickpea flour (also called gram flour) 1 tbsp cornflour 20g coriander leaves 10g mint leaves ½ tsp ground turmeric 1 tsp ground cinnamon 1 tsp ground cumin 2cm piece fresh ginger, peeled and finely grated ½ green chilli, deseeded and finely chopped 120g drained tinned chickpeas (½ tin) 4 spring onions, trimmed and finely sliced 80ml olive oil For the coriander cashew cream 75g cashew nuts 40g coriander 60ml lime juice (from 3-4 limes) 40g coconut cream Roughly grate the courgettes, then put them in a sieve set over a bowl with half a teaspoon of salt, mixing to combine. Leave to sit for 20 minutes, then squeeze out as much liquid from the courgettes as you can. Set aside the courgette flesh – you should have roughly 370g. Meanwhile, put the cashews in a s