vegan savory pancakes piled

Vegan Savory Pancakes ๐ŸŒถ Easy and Healthy ๐ŸŒถ Chickpea and Zucchini

These Vegan Savory Pancakes are many things but what makes them my favorites is how you can have them for breakfast, with some vegetables and a creamy sauce for lunch or take-away your lunch, they are an easy snack and go nicely as a side dish to almost anything you are having for dinner.

Versatility is the word here!

You make them once and in no time you are pairing your with everything at all hours.

Versatile๐ŸŒถ

Vegan savory pancakes piled with sauce on top and one halved pancake on the side

The zucchini is here not for the taste but actually as an ingredient. What they do is make the pancakes lighter and fluffier, not to mention nutritious. Together with the 100% legume flour, we can consider this a quite healthy pancake recipe. Gluten-free too.

But worry you not, the spices do cover the taste part greatly. Actually, these pancakes are really tasty on their own (afternoon snack, anyone?).


The Ingredients for Vegan Savory Pancakes

  • Chickpea flour: you can use another type here. I have only tried the rice flour instead and the consistency and texture did not changed a lot, however I have noticed a lack on the flavor. I recommend sticking to the chickpeas.
  • Zucchini: although they don’t have much taste I wouldn’t change that either. They surprisingly add to the texture of the pancakes.
  • Seasonings: as I said before these can be enjoyed on their own. And the spices are a big part of the why. The garlic and onion powder are not there just to make the pancakes not taste bland. They are there to TASTE!
  • Baking powder: I am used to baking with bicarbonate so I’ve tried. To be honest it is better to leave the substitution to the baked goods. Go with baking powder here or you might feel a slight bicarbonate taste.
  • Olive oil: my choice here as it adds to the flavor. Just make sure to not add any extra if you don’t want heavier pancakes.
  • Water

How to Make Vegan Savory Pancakes

We start by grating the zucchini ( I always use a mandolin) and adding a pinch of salt, so it’ll have time to loose the excess water.

In a large bowl we mix well all the dry ingredients. Careful not to leave little lumps of powder. We can now add the water and the oil and mix it all until it is very smooth. I always mix by hand.

Going back to our zucchini we will drain the liquid with a clean cloth. You really shouldn’t worry if you don’t have anything handy. I have just given it a good squeeze with my hands quite a few times and there was no actual difference.

Heat a non-stick frying pan in low-heat. Add the amount of batter you want with a spoon.

The key here is t leave it always at a very low-heat and only move it to flip, once it is completely cooked on one side. It will make a big difference on the fluffiness.


Vegan savory pancakes piled on a pan

Enjoying

And after these few easy steps you have the perfect Vegan Savory Pancakes to go with spreads and sauces, by itself, as a side or a healthy and filling snack. Great option for your lunchbox or a picnic.

If you feel like an upgrade, don’t be shy. I have filled our delicious and healthy pancakes with olives, sweet-corn and my favorite, our very own and extra easy recipe for Caramelized Onions.

It is delicious with creamed corn too, I really like the recipe by This Healthy Kitchen.

It is just one of those recipes that goes with anything at any time, really.

Vegan Savory Pancakes ๐ŸŒถ Easy and Healthy ๐ŸŒถ Chickpea and Zucchini

Recipe by Carol MarsolaCourse: Dinner, Lunch, Sides and Basics, Snack
Servings

3

people
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 1 medium grated zucchini

  • 1 cup chickpea flour

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/4 teaspoon salt

  • pinch of black pepper

  • 1 tablespoon dried oregano

  • 1 teaspoon baking powder

  • 3/4 cup filtered water

  • 1 tablespoon of olive oil

Directions

  • Grate the zucchini, add a pinch of salt and set aside in a plate or bowl so that the water is released more easily.
  • In a large bowl, mix the dry ingredients: chickpea flour, salt, powdered garlic, powdered onion, black pepper, oregano and baking powder. Mix well.
  • Then add the water and olive oil to the bowl containing the mixture of dry ingredients. Stir well, you want a homogeneous dough. Reserve.
  • With the help of a clean cloth (or even with your hands), remove the excess liquid from the zucchini. Drain what you can. Then add to the dough and mix.
  • Heat a nonstick skillet over low heat. Spread a portion of the dough (I recommend no more than 1/2 cup) and cook. For it to be fluffy, it is important not to be in a hurry and let it cook little by little. Turn at the right time.

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