When most people think of breakfast, they usually envision protein-packed dishes with tons of eggs and various meats and cheeses. But, if you’re like me, you want to start your day with some veggies too. Enter the veggie pancake! These crispy, golden discs are not only full of veggie goodness, but they also bring that protein to (something) thanks to the use of chickpea flour.
These veggie pancakes are easy to make, customizable, and versatile. You can enjoy them with different sauces, toppings, and sides, as a breakfast or packed up for lunch or snack.
Is this recipe gluten free?
Yes. Because this recipe used chickpea flour instead of wheat flour, this recipe is gluten free.
Is this recipe vegan?
Yep! No animal products are used here. The protein in this recipe comes from the use of chickpea flour, which contains 21 grams of protein per cup of flour.
Chickpea flour, also called besan, if a common cooking ingredient throughout the Indian subcontinent. You can find it in most Indian markets, but it’s also become a common item in general supermarkets as well.
How to reheat leftovers
These pancakes are best when they’re freshly cooked and crispy, but they can be stored in an airtight container in the fridge and reheated for later. Your best options are to reheat them in a well-oiled frying pan over medium high heat, in a toaster oven, or air fryer at 350° F for 4-5 minutes. We don’t recommend trying to microwave these, as they will lose all of their crispness.
Can I freeze these?
Absolutely! To freeze the pancakes, let them cool down completely, then stack in between pieces of wax paper. Place them in a large freezer bag and store in the freezer for up to 3 months. You can reheated the pancakes from frozen using the same instructions above, just cook for a few minutes longer to make sure they reheat all the way through.
Different Vegetables that You Can Use in Your Pancakes
One of the best things about vegetable pancakes is that you can customize them according to your preferences and availability of ingredients. You can use any vegetables that you like, as longas they are finely chopped or shredded, and mixed well with the batter. Here are some of suggestions for vegetables that you can use in your pancakes;
Zucchini
Carrots
Cabbage
Potatoes
Sweet Potatoes
Kohlrabi
Broccoli
Cauliflower
Mushrooms
Bell Peppers
Sugar Snap Peas
Veggie Pancakes
2 cups of mixed shredded vegetables
1 tsp salt
1/2 cup green onion, thinly sliced
1 cup chickpea flour
1 cup water
1 tsp baking powder
2 tbsp corn starch
½ tsp garlic powder
¼ tsp turmeric
Salt and pepper to taste
Neutral oil for frying
- Mix shredded veggies with salt and let sit for 10 minutes. Wrap veggies in cheese cloth or a clean tea towel and squeeze out as much moisture as possible.
- In a large bowl, mix together the flour, baking powder, corn starch, garlic powder, turmeric, salt, and pepper. Stir in the water until well combined, then add in the shredded veggies and green onions. The batter should be thick enough to coat the vegetables well.
- Heat a large frying pan over medium high heat. Add enough oil to coat the entire surface of the pan. Drop large scoops of the batter into the pan then spread the batter as thin as possible using the back of a spoon.
- Cook the pancakes for 4 - 5minutes until the tops start to dry out and the bottom is nice and crispy. Flip and continue cooking until the other side is crispy and golden brown. Remove from the pan and repeat with the remaining batter.
