Vegan Savory Vegetable Pancakes
Bring a burst of color and incredible flavor to your table with these Vegan Savory Vegetable Pancakes! Packed with nutrient-rich ingredients like grated zucchini, carrots, corn kernels, and a medley of aromatic spices such as turmeric and cumin, these protein-rich pancakes are made with chickpea flour for a naturally gluten-free base. Perfectly crispy on the outside and tender on the inside, they whip up in just 35 minutes, making them an ideal choice for a quick and healthy meal or snack. Serve them hot with vegan yogurt, tangy chutney, or your favorite dipping sauce for a satisfying, plant-based delight that’s as versatile as it is delicious. Whether for breakfast, brunch, or dinner, these savory pancakes are sure to be a crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup chickpea flour
- 0.75 cup water
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cumin powder
- 1 cup zucchini, grated and squeezed
- 0.5 cup carrot, grated
- 0.5 cup green bell pepper, finely chopped
- 0.5 cup corn kernels (fresh or frozen)
- 0.25 cup green onion, chopped
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons oil (for cooking)
Instructions
In a large mixing bowl, combine the chickpea flour, water, baking powder, salt, black pepper, turmeric powder, and cumin powder. Whisk well to create a smooth batter without lumps.
Add the grated zucchini, grated carrot, chopped green bell pepper, corn kernels, chopped green onion, and chopped cilantro to the batter. Mix well to evenly combine all ingredients.
Heat a teaspoon of oil in a large non-stick skillet over medium heat.
Once the skillet is hot, pour a ladleful of the vegetable pancake batter onto the skillet, spreading it slightly to form a round pancake.
Cook each side for about 3-4 minutes or until golden brown and crispy, adjusting the heat as necessary to prevent burning.
Transfer the cooked pancake to a plate and repeat with the remaining batter, adding more oil as needed.
Serve the Vegan Savory Vegetable Pancakes hot, with your choice of vegan yogurt, chutney, or sauce.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1860 mg | 81% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 34.4 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2819 mg | 60% | |
*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.
