Gluten-Free Savory Vegetable Pancakes

Crispy on the outside and packed with vibrant, fresh vegetables, these Gluten-Free Savory Vegetable Pancakes are a wholesome twist on a classic favorite. Made with nutrient-rich chickpea flour, shredded zucchini, carrots, and a medley of red bell pepper, scallions, and parsley, these pancakes deliver loads of flavor in every bite. The recipe is spiced with aromatic garlic and cumin powders, offering a warm, satisfying depth. Perfect for brunch, a light dinner, or even as an appetizer, these easy-to-make pancakes are cooked golden-brown in a skillet and ready in just 35 minutes. Serve them with a dollop of your favorite gluten-free sauce or a sprinkle of fresh herbs for a nutritious and comforting dish that’s sure to impress.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 1 medium Carrot
• 0.5 cup Red bell pepper
• 3 stalks Scallions
• 2 tablespoons Fresh parsley
• 1 cup Chickpea flour
• 0.75 cup Water
• 1 Egg
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Cumin powder
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil

Directions

Step 1

Grate the zucchini and carrot using a box grater and place them in a clean kitchen towel. Squeeze out as much liquid as possible and transfer to a large mixing bowl.

Step 2

Dice the red bell pepper into small pieces and finely chop the scallions and parsley. Add these to the mixing bowl with the zucchini and carrot.

Step 3

In a separate bowl, whisk together the chickpea flour, water, and egg until smooth. Add in the garlic powder, cumin powder, salt, and black pepper.

Step 4

Combine the wet mixture with the vegetables in the large mixing bowl and stir until everything is well coated and combined.

Step 5

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 6

Scoop 1/4 cup portions of the vegetable batter into the skillet and gently spread them out into pancake shapes.

Step 7

Cook each pancake for about 3-4 minutes on each side until golden brown and cooked through.

Step 8

Remove cooked pancakes and place on a paper towel-lined plate to absorb any excess oil.

Step 9

Add the remaining tablespoon of olive oil to the skillet and repeat the cooking process with the remaining batter.

Step 10

Serve the pancakes warm, optionally garnished with extra chopped parsley or your favorite gluten-free sauce.

Nutrition Facts

Serving size	(761.3g)

Amount per serving	% Daily Value*
Calories	960.1

Total Fat 44.6g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.5g
Cholesterol 196mg	0%
Sodium 4459.5mg	0%
Total Carbohydrate 102.9g	0%
Dietary Fiber 19.9g	0%
Total Sugars 32.6g
Protein 38.5g	0%

Vitamin D 48IU	0%
Calcium 199.4mg	0%
Iron 10.1mg	0%
Potassium 2041.0mg	0%

*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.

Source of Calories

Fat: 41.5%

Protein: 15.9%

Carbs: 42.6%