Gluten-Free Savory Vegetable Pancakes
Gluten-Free Savory Vegetable Pancakes are the perfect blend of nutritious vegetables and bold, earthy spices, expertly crafted into crispy, golden pancakes. Packed with vibrant flavors from zucchini, carrots, and red bell peppers, and paired with the nutty richness of chickpea flour, these easy-to-make pancakes offer a satisfying and gluten-free alternative to traditional recipes. Enhanced with garlic and cumin for a warm, aromatic twist, this recipe is ideal for a wholesome breakfast, a light lunch, or a tasty snack. Ready in just 35 minutes, these pancakes are pan-fried to perfection, ensuring a delightful texture in every bite. Serve them warm, garnished with fresh parsley, and pair them with your favorite gluten-free sauce for a dish that's as versatile as it is delicious. Perfect for anyone seeking healthy, gluten-free, flavorful recipes.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Carrot
- 0.5 cup Red bell pepper
- 3 stalks Scallions
- 2 tablespoons Fresh parsley
- 1 cup Chickpea flour
- 0.75 cup Water
- 1 Egg
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Grate the zucchini and carrot using a box grater and place them in a clean kitchen towel. Squeeze out as much liquid as possible and transfer to a large mixing bowl.
Dice the red bell pepper into small pieces and finely chop the scallions and parsley. Add these to the mixing bowl with the zucchini and carrot.
In a separate bowl, whisk together the chickpea flour, water, and egg until smooth. Add in the garlic powder, cumin powder, salt, and black pepper.
Combine the wet mixture with the vegetables in the large mixing bowl and stir until everything is well coated and combined.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Scoop 1/4 cup portions of the vegetable batter into the skillet and gently spread them out into pancake shapes.
Cook each pancake for about 3-4 minutes on each side until golden brown and cooked through.
Remove cooked pancakes and place on a paper towel-lined plate to absorb any excess oil.
Add the remaining tablespoon of olive oil to the skillet and repeat the cooking process with the remaining batter.
Serve the pancakes warm, optionally garnished with extra chopped parsley or your favorite gluten-free sauce.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 4460 mg | 194% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 32.6 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 199 mg | 15% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2041 mg | 43% | |
*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.
