Preparation

• Position a rack in the center of the oven, put a baking sheet on the rack, and heat the oven to 200°F.
• In a medium bowl, whisk together the chickpea flour, cumin, baking powder, and 3/4 tsp. salt. In another medium bowl, whisk together the egg, scallions, lemon zest, oil and 3/4 cup water. Using the whisk, gently stir the wet ingredients into the dry until barely combined. Using a rubber spatula, fold in the zucchini. The batter will be very thick.
• Let the batter rest while you heat a griddle or nonstick skillet over medium heat until hot. Lightly oil the griddle. Working in batches, pour 2 Tbs. of the batter onto the griddle for each pancake, spacing them about 1 inch apart and gently spreading them with the back of a spoon or silicone spatula to a 3-inch diameter.
• Let the pancakes cook, undisturbed, until bubbles rise to the surface and the edges look dry, about 2 minutes. Check the underside of each pancake to make sure it’s nicely browned, then flip. Cook until the second side is nicely browned, about 1 to 2 minutes more. Transfer the pancakes to the baking sheet and keep warm in the oven while you repeat with the remaining batter.
• Serve the pancakes with a dollop of yogurt and sprinkle with the za’atar and sea salt.