Dairy-Free Savory Vegetable Pancakes
Elevate your breakfast or brunch game with these Dairy-Free Savory Vegetable Pancakes, a flavorful plant-based twist on traditional pancakes. Packed with nutrient-rich grated carrots, zucchini, fresh parsley, sliced green onions, and aromatic garlic, these pancakes are a wholesome and satisfying option for vegans, vegetarians, or anyone looking to incorporate more veggies into their meals. The combination of all-purpose and protein-rich chickpea flour creates a crispy, golden texture without the need for dairy, while a touch of olive oil enhances the richness. These easy-to-make pancakes are perfect for meal prepping, quick lunches, or a savory snack, and can be served hot with your favorite dipping sauce or a side salad for a light and flavorful dish. Ready in just 30 minutes, they’re an irresistible way to turn simple ingredients into a delicious treat!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup chickpea flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1.5 cups water
- 2 tablespoons olive oil
- 1 medium carrot, grated
- 1 medium zucchini, grated
- 3 stalks green onions, sliced
- 0.25 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 3 tablespoons coconut oil or olive oil for frying
Instructions
In a large mixing bowl, whisk together the all-purpose flour, chickpea flour, baking powder, salt, and ground black pepper.
Slowly add the water to the dry ingredients while stirring continuously to create a smooth batter.
Stir in the olive oil until well combined.
Fold in the grated carrot, grated zucchini, sliced green onions, chopped parsley, and minced garlic into the batter.
Heat the coconut oil or olive oil in a large non-stick skillet over medium heat.
Use a 1/4-cup measure to pour the batter into the skillet, forming pancakes. Flatten them gently with the back of a spoon.
Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and cooked through.
Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the pancakes hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 23.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2448 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
