Gluten-Free Vegetable Pancake
Delightfully savory and packed with nutrients, this Gluten-Free Vegetable Pancake is the perfect option for a wholesome breakfast, lunch, or appetizer. Made with chickpea flour (besan) as a gluten-free alternative, these pancakes blend grated zucchini, carrots, spinach, and aromatic spices like cumin and turmeric for a burst of flavor in every bite. Quick and easy to prepare, the batter incorporates fresh cilantro and green onions, creating a colorful dish that’s as appealing to the eye as it is to the palate. Cooked to golden perfection in just minutes, these vegetable pancakes are crisp on the outside and tender within. Serve them warm with a dollop of yogurt, a tangy dipping sauce, or a flavorful chutney for a vegetarian dish that’s gluten-free, packed with protein, and utterly satisfying. Perfect for busy weekdays or a cozy weekend brunch!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (also called gram flour or besan)
- 0.75 cup Water
- 1 cup Zucchini, grated
- 0.5 cup Carrot, grated
- 0.5 cup Spinach, finely chopped
- 2 stalks Green onion, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (or any vegetable oil for cooking)
Instructions
In a large mixing bowl, add the chickpea flour, water, ground cumin, garlic powder, turmeric powder, salt, and black pepper. Whisk well until you have a smooth, lump-free batter. The batter should be slightly thicker than pancake batter, but still pourable. Add a little more water if needed.
Fold in the grated zucchini, grated carrot, chopped spinach, green onions, and chopped cilantro. Mix well to evenly combine the vegetables into the batter.
Heat a non-stick skillet or frying pan over medium heat and add about 1 teaspoon of olive oil. Swirl the oil to coat the surface of the pan.
Scoop about 1/4 cup of the vegetable batter onto the skillet and spread it out into a thin, round pancake with the back of a spoon or spatula. Aim for 1/4-inch thickness.
Cook the pancake for 3-4 minutes on one side, or until the edges begin to lift, and the bottom is golden and crispy. Flip it carefully and cook for an additional 2-3 minutes on the other side.
Repeat with the remaining batter, adding a small amount of oil to the pan each time as needed.
Transfer cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve warm with your favorite dipping sauce, yogurt, or chutney.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1407 mg | 61% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 24.8 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2398 mg | 51% | |
*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.
