High Protein Vegetable Pancake
Packed with the goodness of nutritious veggies and protein-rich chickpea flour, this High Protein Vegetable Pancake is a wholesome, flavorful option for breakfast, lunch, or a quick snack. Infused with aromatic cumin and turmeric, and loaded with finely chopped spinach, grated carrot, and zucchini, these savory pancakes offer a healthy balance of vibrant flavors and satisfying textures. Perfectly customizable with optional green chilies for a spicy kick, these pan-seared delights cook up golden and crispy in just minutes, making them a convenient yet nutrient-dense choice for busy days. Serve them warm with your favorite dipping sauces or yogurt for a guilt-free treat that’s gluten-free, vegan, and packed with plant-based protein.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 1 cup Spinach, finely chopped
- 0.5 cup Carrot, grated
- 0.5 cup Zucchini, grated and squeezed to remove excess water
- 1 small Green chilies, finely chopped (optional)
- 2 tablespoons Cilantro, finely chopped
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Olive oil (for cooking)
Instructions
In a large mixing bowl, combine the chickpea flour, ground cumin, turmeric powder, and salt. Mix well.
Gradually add the water to the dry ingredients while whisking to form a smooth, lump-free batter. The consistency should be slightly thick but pourable—similar to pancake batter.
Fold in the spinach, grated carrot, grated zucchini, green chilies (if using), and cilantro. Mix well to evenly distribute the vegetables in the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of olive oil.
Once the skillet is hot, pour about 1/4 cup of batter onto the skillet and spread it into a thin, circular pancake using the back of a spoon or ladle.
Cook for 2-3 minutes, or until bubbles form on the surface and the bottom turns golden brown. Flip the pancake gently using a spatula.
Cook the other side for another 2-3 minutes until golden brown and fully cooked through.
Repeat the process with the remaining batter, greasing the skillet with a little olive oil as needed between pancakes.
Serve the High Protein Vegetable Pancakes warm with your favorite dipping sauce, chutney, or a dollop of plain yogurt.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1415 mg | 62% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 22.8 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2230 mg | 47% | |
*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.
