Zucchini-Almond Breakfast Pancakes with Lemon Tahini

• 120 g (about 1 small zucchini, before grating and squeezing) — Raw zucchini
• 150 g (about 3/4 cup extra-firm tofu, drained) — Extra-firm tofu prepared with nigari
• 35 g (about 1/3 cup almond flour) — Full-fat blanched almond flour
• 10 g (about 1 tbsp chia seeds) — Chia seeds
• 15 g (1 tbsp stirred tahini) — Tahini from roasted sesame kernels
• 10 g (2 tsp lemon juice) — Fresh lemon juice
• 45 g (3 tbsp water, divided) — Potable water
• 8 g (1 3/4 tsp olive oil) — Extra-virgin olive oil
• 0.6 g (scant 1/8 tsp fine salt, divided) — Fine salt
• 0.2 g (small pinch ground black pepper) — Ground black pepper

Method

1. 1Hydrate the chia binderWhisk 10 g chia seeds with 30 g water in a small bowl. Leave for 10 minutes, stirring after 5 minutes, during the next preparation step.10 minLook for: The chia forms a thick cohesive gel with no dry seed clusters.Safety: Use clean drinking water and a clean bowl.
2. 2Remove excess zucchini moistureMeanwhile, grate the zucchini on the coarse side of a box grater. Wrap it in a clean towel and squeeze firmly until it stops dripping. Pat the drained tofu dry with a second clean towel.4 minLook for: The zucchini forms a damp loose clump and the tofu surface is dry.Safety: Keep fingers clear of the grater and use clean towels.
3. 3Make the pancake mixtureBlend the tofu with the hydrated chia gel for 30 seconds, scraping once. Transfer to a bowl and fold in the squeezed zucchini, 35 g almond flour, 0.4 g salt, and all the black pepper. Keep the mixture in the bowl, ready to scoop into four equal portions and flatten directly in the skillet.4 minLook for: The mixture is thick enough to mound on a spoon, with no loose liquid in the bowl.Safety: Switch the blender off before scraping and do not taste uncooked almond flour.
4. 4Cook the first two pancakesHeat 4 g olive oil in a large nonstick skillet over medium-low for 1 minute. Spoon in two equal mounds using half the mixture; flatten each to 9 cm wide and no thicker than 1 cm. Cook undisturbed for 5 minutes until the bases release, turn carefully, and cook for 4 minutes more. Check both centers reach 165°F, then transfer to a clean plate.10 min · 165°FLook for: The undersides are golden and release cleanly before turning; the centers are hot with no wet flour pockets.Safety: Keep the pancakes small, use a broad spatula, and check both centers with a clean thermometer.
5. 5Cook the remaining two pancakesAdd the remaining 4 g oil to the skillet. Spoon in the last two equal mounds and flatten to 9 cm wide and no thicker than 1 cm. Cook over medium-low for 5 minutes until the bases release, turn, and cook for 4 minutes more. Check both newly cooked centers reach 165°F before removing them.9 min · 165°FLook for: All four pancakes have lightly crisp faces and tender, hot centers.Safety: Verify the centers with a clean thermometer and adjust heat if the almond flour browns quickly.
6. 6Whisk the lemon-tahini sauceWhile the second pair cooks, whisk 15 g tahini with 10 g lemon juice, the remaining 15 g water, and the remaining 0.2 g fine salt until smooth.2 minLook for: The sauce falls from the whisk in a thick continuous ribbon.Safety: Keep the sauce bowl away from the hot skillet.
7. 7Plate all four pancakesRest the last two pancakes for 1 minute, then arrange all four on one plate and spoon over every drop of the lemon-tahini sauce.1 minLook for: The pancakes hold their shape when cut gently and the sauce lightly coats their golden surfaces.Safety: Serve promptly; cool and refrigerate leftovers within 2 hours.