High Protein Vegetable Pancake

Packed with vibrant veggies and plant-based protein, these High Protein Vegetable Pancakes are a wholesome and flavorful twist on your breakfast or snack routine. Made with nutrient-rich chickpea flour, spinach, carrots, zucchini, and a hint of warming spices like turmeric and cumin, this recipe offers a delicious way to fuel your day. These gluten-free and naturally vegan pancakes are quick to prepare, taking just 15 minutes to prep and making enough for four servings. Perfectly golden and crisp on the outside yet tender on the inside, they’re an excellent option for a light meal or post-workout snack. Serve them warm with chutney, yogurt, or your favorite dipping sauce for a satisfying, protein-packed treat that will keep you energized.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

In a large mixing bowl, combine the chickpea flour, ground cumin, turmeric powder, and salt. Mix well.

Step 2

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.

Step 3

Fold in the spinach, grated carrot, grated zucchini, green chilies (if using), and cilantro. Mix well to evenly distribute the vegetables in the batter.

Step 4

Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of olive oil.

Step 5

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.

Step 6

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.

Step 7

Cook the other side for another 2-3 minutes until golden brown and fully cooked through.

Step 8

Repeat the process with the remaining batter, greasing the skillet with a little olive oil as needed between pancakes.

Step 9

Serve the High Protein Vegetable Pancakes warm with your favorite dipping sauce, chutney, or a dollop of plain yogurt.

Nutrition Facts

Serving size	(664.3g)

Amount per serving	% Daily Value*
Calories	820.8

Total Fat 36.5g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1415.3mg	0%
Total Carbohydrate 93.8g	0%
Dietary Fiber 20.5g	0%
Total Sugars 22.8g
Protein 33.1g	0%

Vitamin D 0IU	0%
Calcium 209.8mg	0%
Iron 10.0mg	0%
Potassium 2230.1mg	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: 39.3%

Protein: 15.8%

Carbs: 44.9%