Vegan Vegetable Pancake

Crisp, golden, and packed with colorful veggies, this Vegan Vegetable Pancake is a deliciously wholesome twist on a classic comfort food. Made from a nutrient-rich blend of all-purpose and chickpea flours, these savory pancakes are seasoned with turmeric, garlic, and fresh cilantro, creating an irresistible flavor profile. Grated carrot, zucchini, spinach, and green onions infuse every bite with a burst of freshness and vibrant color. Quick and easy to prepare, this plant-based recipe is perfect for a satisfying breakfast, light lunch, or snack. Serve these gluten-free-friendly pancakes with your favorite dipping sauce or creamy vegan yogurt for an extra layer of indulgence. Whether you're a vegan or simply looking to add more vegetables to your diet, these customizable pancakes are sure to delight!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Gradually add water to the dry mixture, whisking until you form a smooth, lump-free batter.

Step 3

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.

Step 4

Heat 1 tablespoon of oil in a non-stick skillet or griddle over medium heat.

Step 5

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.

Step 6

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.

Step 7

Transfer the cooked pancake to a plate and repeat the process with the remaining batter, adding more oil to the skillet as needed.

Step 8

Serve the pancakes warm with your choice of dipping sauce or vegan yogurt.

Nutrition Facts

Serving size	(949.7g)

Amount per serving	% Daily Value*
Calories	1038.1

Total Fat 35.1g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1817.4mg	0%
Total Carbohydrate 154.1g	0%
Dietary Fiber 18.7g	0%
Total Sugars 16.1g
Protein 33.6g	0%

Vitamin D 0IU	0%
Calcium 242.9mg	0%
Iron 13.7mg	0%
Potassium 2022.0mg	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: 29.6%

Protein: 12.6%

Carbs: 57.8%