Vegan Savoury Pancakes
These hearty vegan savoury pancakes are made with chickpea flour and loaded with vegetables and herbs. They're perfect for breakfast, lunch, or a light dinner—nutritious, satisfying, and easy to prepare.
Ingredients
- - 1 cup chickpea flour besan/gram flour
- - 3/4 cup water
- - 1/2 cup grated zucchini squeezed dry
- - 1/4 cup grated carrot
- - 2 tbsp chopped fresh coriander or parsley
- - 1 green onion finely sliced
- - 1 garlic clove minced
- - 1/2 tsp ground cumin
- - 1/4 tsp turmeric
- - Salt and pepper to taste
- - 1–2 tbsp olive oil or avocado oil for cooking
Instructions
- Make the Batter
- In a mixing bowl, whisk together chickpea flour, water, cumin, turmeric, salt, and pepper until smooth. Add in zucchini, carrot, herbs, green onion, and garlic. Mix well.
- Cook the Pancakes
- Heat a non-stick skillet over medium heat with a little oil. Pour 1/4 cup of batter for each pancake, spreading it out slightly. Cook for 3–4 minutes per side, or until golden brown and cooked through.
- Serve
- Serve warm with dairy-free yogurt, chutney, avocado, or a simple salad.
- prep_time: PT10M
- cook_time: PT15M
- total_time: PT25M
- servings: 4
Notes
nutrition:
calories: ~130 (per pancake)
carbohydrates: ~12g
protein: ~5g
fat: ~6g
fiber: ~3g
sodium: ~180mg notes:
- You can add chopped spinach or bell peppers for extra veggies.
- Batter can be made ahead and stored in the fridge for up to 1 day.
- Try serving with tahini sauce or tomato relish for variety.
calories: ~130 (per pancake)
carbohydrates: ~12g
protein: ~5g
fat: ~6g
fiber: ~3g
sodium: ~180mg notes:
- You can add chopped spinach or bell peppers for extra veggies.
- Batter can be made ahead and stored in the fridge for up to 1 day.
- Try serving with tahini sauce or tomato relish for variety.