Step 1

Combine the flour and baking powder in a bowl. Season with salt and pepper. Make a well in the centre. Whisk in the egg and buttermilk until just combined. Add the zucchini and stir to combine.

Step 2

Heat a large non-stick frying pan over medium heat. Spray with oil. Spoon one-quarter of the zucchini mixture into the pan. Tilt the pan to form a 13cm-diameter pancake. Reduce heat to medium-low. Cook for 3-4 minutes or until bubbles appear on the surface. Turn and cook for 3-4 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining zucchini mixture, reheating the pan between batches.

Step 3

Meanwhile, heat a small non-stick frying pan over medium-high heat. Cook the bacon for 3-4 minutes each side or until crisp. Tear into large pieces. Combine the tomato, avocado, basil, onion, garlic and vinegar in a bowl. Season with salt and pepper. Serve the salad and bacon with the pancakes.