Gluten-Free Vegetable Pancake

Elevate your breakfast or snack game with these vibrant Gluten-Free Vegetable Pancakes, a wholesome and delicious way to enjoy an array of fresh, nutrient-rich veggies! Made with protein-packed chickpea flour, grated zucchini, carrots, spinach, and aromatic spices like cumin and turmeric, these savory pancakes are naturally gluten-free, dairy-free, and bursting with flavor. Perfectly golden and crisp on the outside while tender on the inside, they are easy to prepare in under 30 minutes and can be customized with your favorite herbs or vegetables. Serve them warm with a dollop of yogurt, tangy chutney, or your go-to dipping sauce for a satisfying, plant-based treat that’s perfect for breakfast, brunch, or even a light dinner.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Chickpea flour (also called gram flour or besan)
• 0.75 cup Water
• 1 cup Zucchini, grated
• 0.5 cup Carrot, grated
• 0.5 cup Spinach, finely chopped
• 2 stalks Green onion, finely chopped
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil (or any vegetable oil for cooking)

Directions

Step 1

In a large mixing bowl, add the chickpea flour, water, ground cumin, garlic powder, turmeric powder, salt, and black pepper. Whisk well until you have a smooth, lump-free batter. The batter should be slightly thicker than pancake batter, but still pourable. Add a little more water if needed.

Step 2

Fold in the grated zucchini, grated carrot, chopped spinach, green onions, and chopped cilantro. Mix well to evenly combine the vegetables into the batter.

Step 3

Heat a non-stick skillet or frying pan over medium heat and add about 1 teaspoon of olive oil. Swirl the oil to coat the surface of the pan.

Step 4

Scoop about 1/4 cup of the vegetable batter onto the skillet and spread it out into a thin, round pancake with the back of a spoon or spatula. Aim for 1/4-inch thickness.

Step 5

Cook the pancake for 3-4 minutes on one side, or until the edges begin to lift, and the bottom is golden and crispy. Flip it carefully and cook for an additional 2-3 minutes on the other side.

Step 6

Repeat with the remaining batter, adding a small amount of oil to the pan each time as needed.

Step 7

Transfer cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve warm with your favorite dipping sauce, yogurt, or chutney.

Nutrition Facts

Serving size	769.4 grams (769.4g)

Amount per serving	% Daily Value*
Calories	830

Total Fat 36.80g	47%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 1407mg	61%
Total Carbohydrate 96.90g	35%
Dietary Fiber 21.10g	75%
Total Sugars 24.80g
Protein 33.30g	67%

Vitamin D 0IU	0%
Calcium 228mg	18%
Iron 10mg	58%
Potassium 2398mg	51%

*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: 38.9%

Protein: 15.6%

Carbs: 45.5%