Vegan Vegetable Pancake
Delight your taste buds with this vibrant and nutritious Vegan Vegetable Pancake recipe! Bursting with colorful veggies like grated carrots, zucchini, spinach, and fresh cilantro, these savory pancakes are a wholesome twist on a classic comfort food. Made with a blend of all-purpose and protein-packed chickpea flour, these pancakes are naturally vegan, satisfying, and perfect for breakfast, brunch, or even a light dinner. Infused with warming turmeric and a hint of black pepper, these golden pancakes are as flavorful as they are healthy. Easily cooked to perfection in a skillet, they're quick to prepare in just 35 minutes and pair wonderfully with a tangy dipping sauce or creamy vegan yogurt. Healthy, versatile, and absolutely delicious, these veggie-packed pancakes are ideal for meal prep or serving up at your next family gathering!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Chickpea flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Ground black pepper
- 1.25 cups Water
- 1 medium Carrot, grated
- 1 small Zucchini, grated
- 2 stalks Green onions, sliced thin
- 1 cup Spinach, finely chopped
- 0.25 cup Cilantro, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Oil for cooking
Instructions
In a large mixing bowl, combine the all-purpose flour, chickpea flour, baking powder, salt, turmeric powder, and ground black pepper. Mix the dry ingredients thoroughly.
Gradually add water to the dry mixture, whisking until you form a smooth, lump-free batter.
Fold the grated carrot, grated zucchini, sliced green onions, chopped spinach, minced garlic, and chopped cilantro into the batter. Mix until the vegetables are evenly distributed.
Heat 1 tablespoon of oil in a non-stick skillet or griddle over medium heat.
Scoop about 1/4 cup of the batter onto the skillet to form a pancake. Spread it gently with a spatula to your desired thickness.
Cook for about 3-4 minutes, or until the edges are golden brown and bubbles form on the surface of the pancake. Flip it carefully using a spatula and cook for an additional 2-3 minutes on the other side.
Transfer the cooked pancake to a plate and repeat the process with the remaining batter, adding more oil to the skillet as needed.
Serve the pancakes warm with your choice of dipping sauce or vegan yogurt.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1817 mg | 79% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 16.1 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2022 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.
