High Protein Savory Vegetable Pancakes
Elevate your breakfast or snack game with these High Protein Savory Vegetable Pancakes, a delicious and nutritious twist on classic pancakes that are perfect for any time of day. Packed with protein from chickpea flour, eggs, and creamy Greek yogurt, these pancakes are loaded with vibrant veggies like spinach, grated carrot, and red bell pepper. Flavored with warming spices like cumin and paprika, they bring a satisfying burst of flavor to every bite. Quick and easy to prepare in under 30 minutes, these gluten-free pancakes are a wholesome option for meal prep or a healthy on-the-go meal. Serve them warm, topped with extra yogurt or fresh herbs for a nourishing, protein-rich delight that’s sure to please!
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Recipe Information
Ingredients
- 1 cup chickpea flour
- 2 large egg
- 0.5 cup Greek yogurt
- 1 cup spinach leaves
- 1 cup grated carrot
- 0.5 cup chopped red bell pepper
- 0.5 cup chopped green onions
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika
- 0.75 cup water
- 2 tablespoons olive oil
Instructions
In a large mixing bowl, whisk together the chickpea flour and baking powder.
Add the eggs, Greek yogurt, and water to the dry mixture, and whisk until smooth and no lumps remain.
Stir in the spinach, grated carrot, red bell pepper, and green onions. Mix until the vegetables are evenly distributed.
Add the salt, black pepper, cumin, and paprika, stirring again to incorporate the spices thoroughly.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Pour approximately 1/4 cup of the batter into the skillet for each pancake, smoothing it out slightly with the back of a spoon.
Cook each pancake for about 2-3 minutes, or until you see bubbles forming on the surface and the edges start to lift.
Flip the pancakes and cook for another 2-3 minutes, or until they are golden brown and cooked through.
Repeat with the remaining batter, adding the second tablespoon of olive oil as needed.
Serve the pancakes warm, optionally garnished with a dollop of Greek yogurt or chopped fresh herbs.
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 2089 mg | 91% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 27.8 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 381 mg | 29% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2346 mg | 50% | |
*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.
