Description

This mixed vegetable pancake is a savory, protein-rich dish made with a simple batter and finely shredded vegetables. Cooked until golden and crisp on both sides, it offers a flavorful and versatile option that pairs well with a variety of sides.

plate of pancakes
 
Level: Easy Prep: 30 minutes Yield:  4 servings
Total: 30 minutes Inactive:  Serving Size: 4 pieces

Ingredients

  • ¼ cup carrots
  • ¼ cup cabbage
  • ¼ cup green beans
  • ¼ cup onions
  • 1 cup chickpea flour
  • 1 cup whole wheat flour
  • ¼ teaspoon chili flakes
  • ½ teaspoon grated ginger
  • salt to taste
  • 1 cup water (or as needed to reach desired consistency)

Directions

  1. Shred the vegetables and mix them with the chickpea flour and wheat flour.
  2. Add the chili flakes and salt.
  3. Mix in water until a pouring consistency is reached.
  4. Heat a pan over medium heat and add a teaspoon of oil (unless using a non-stick pan).
  5. Using a ladle or small measuring cup, pour the pancake batter onto the heated surface and cook on both sides till well done.

Variations Serving Suggestions

  • For gluten-free pancakes, exclude wheat flour.
  • Serve with yogurt, ranch dressing or pickles.
  • Add egg in place of wheat flour.
  • Add only spinach and onions.
  • Add shredded ginger for flavor.
 

Nutrition Facts

4 servings per recipe
Serving size:  oz
Calories 350.7 per serving

Contents % Daily Value
Total Fat 9g ##%
   
Saturated Fat 1g ##%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 53.2mg 3%
Total Carbohydrate 52.4mg 17%
Dietary Fiber 8.1g 32%
Total Sugars 7.6g  
   
Protein 15.4g 31%
Vitamin A  5%
Vitamin C 3%
Calcium  4%
Iron 22%
   
The % Daily Value (DV) 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.
 
Gastelum, A., Shaw, W. 2025, Mixed Vegetable Pancakes, University of Nevada, Reno Extension, Recipes

Learn more about the author(s)

Angeline Jeyakumar
Angeline Jeyakumar
 

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