These easy vegetable pancakes are a fun way to eat your veggies! They’re packed with colorful veggies like carrots, spinach, and zucchini, mixed into a light batter.
Making them is a breeze! I whip up a batch for breakfast or snacks, and honestly, they taste great with a dollop of yogurt or salsa. You won’t believe how tasty healthy can be!
Key Ingredients & Substitutions
Grated Carrot: Carrots add natural sweetness and great color. If you don’t have them, zucchini or yellow squash can be good substitutes. Just make sure to squeeze out excess moisture from zucchini.
Chickpea Flour (Besan): This flour gives the pancakes a nice texture and protein boost. If you need a gluten-free option, it’s perfect! If chickpea flour is not available, you can use all-purpose flour or whole wheat flour as alternatives.
Spinach: Chopped spinach is a great optional add-in for extra nutrition. If fresh spinach isn’t on hand, frozen spinach works too; just thaw and drain the excess water before using!
Turmeric: It adds a lovely golden color and health benefits. If you don’t have turmeric, you can skip it or use curry powder for a different flavor.
What’s the Best Way to Cook These Pancakes for a Crisp Texture?
To ensure your vegetable pancakes turn out crispy, the cooking technique is key! Here’s how to get the best results:
- Use medium heat for cooking. Too high may burn the pancakes before they’re cooked through.
- Make sure your skillet is hot and oiled properly before pouring in the batter. This helps achieve a nice crisp base.
- Do not overcrowd the skillet. Cook one or two pancakes at a time to give them space to cook evenly.
- Let them cook until golden brown before flipping. This ensures they hold their shape better.
- Use a non-stick skillet for easy flipping and less oil.
These tips will help you make perfectly crispy and delicious vegetable pancakes! Enjoy!
Easy Healthy Vegetable Pancakes
Ingredients You’ll Need:
- 1 cup grated carrot
- 1/2 cup sliced green bell pepper
- 1/2 cup thinly sliced red onion
- 1/2 cup finely chopped spinach (optional)
- 3/4 cup chickpea flour (besan)
- 1/2 cup water (adjust as needed)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds or black sesame seeds
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or any neutral oil, plus more for cooking
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 15-20 minutes for cooking, so you’re looking at a total of around 30-35 minutes to make a delicious batch of these healthy vegetable pancakes!
Step-by-Step Instructions:
1. Mix the Veggies:
Start by taking a large mixing bowl and toss in the grated carrot, sliced green bell pepper, thinly sliced red onion, and if you like, the chopped spinach. Give it a good stir to mix everything together.
2. Prepare the Batter:
Next, add in the chickpea flour, turmeric powder, cumin or black sesame seeds, salt, and black pepper. Gradually pour in the water while stirring continuously. You want to get a thick batter that coats the veggies nicely, so adjust the water as needed.
3. Cook the Pancakes:
Now, time to cook! Heat a non-stick skillet over medium heat and lightly brush it with oil. Pour a ladleful of the batter onto the skillet, spreading it gently into a circle about 4-5 inches wide. Let it cook for about 3-4 minutes or until you see the underside turning golden and crispy.
4. Flip and Finish Cooking:
Carefully flip the pancake over and cook the other side for another 3 minutes until it’s golden brown. Repeat the cooking process with the rest of the batter, adding more oil as needed for each pancake.
5. Serve and Enjoy:
Serve your warm vegetable pancakes with a side of green chutney, yogurt, or your favorite dipping sauce. They make for a nourishing breakfast or a light snack that’s both tasty and healthy!
Enjoy your delicious creation!
FAQ About Easy Healthy Vegetable Pancakes
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to mix and match your favorite vegetables. Zucchini, corn, or even diced tomatoes work great. Just make sure to grate or finely chop them to maintain the right texture.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter ahead of time! Just cover it and refrigerate for up to 24 hours. When you’re ready to cook, give it a good stir and adjust the water if needed.
How Do I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply warm them on a skillet for a couple of minutes on each side or in the microwave for about 30 seconds.
What Can I Serve with These Vegetable Pancakes?
These pancakes are delicious on their own, but you can enhance them by serving with yogurt, a dollop of green chutney, or a fresh salad. They also make a great side with soups or as part of a brunch spread!
