Description

These mixed vegetable pancakes are a simple and nutritious way to incorporate a variety of vegetables and whole grains into a balanced meal. Made with a combination of flours and colorful vegetables, this recipe provides fiber, plant-based protein, and satisfying texture while using simple pantry ingredients. Versatile and easy to customize, these savory pancakes can support healthy eating habits and are well suited for family meals, meal preparation, or budget-friendly cooking.

plate of pancakes
Level: Easy Prep: 30 minutes Yield: 4 servings
Total: 30 minutes Inactive:  Serving Size: 2 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

  • 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

2 servings per recipe
Serving size: 4 
Calories per serving

Contents % Daily Value
Total Fat 9g 14%
   
Saturated Fat 1g 5%
Trans Fat 0g ##%
Cholesterol 0mg 0%
Sodium 63.2mg 3%
Total Carbohydrate 52.4mg 17%
Dietary Fiber 8.1g 32%
Total Sugars 7.6g  
Incl. Added Sugars 0g  
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.
 
Jeyakumar, Angeline, Gastelum, A., Shaw, W. 2026, HiFiber: Mixed Vegetable Pancakes, University of Nevada, Reno Extension, Recipes

Extension Associated Contacts

Angeline Jeyakumar
Angeline Jeyakumar
 

Also of Interest:

 
HiFiber- Oat Waffles
A wholesome recipe made with oats, yogurt, and simple herbs for a light and savory flavor. It offers a satisfying and versatile taste. These easy waffles are perfect for a balanced meal and pair well with your favorite dips or toppings.
 Gastelum, A., Shaw, W. 2026, University of Nevada, Reno Extension, Recipes
3 oat bars with black berries on plate.
Mediterranean Diet: Baked Oat Bars
A Recipe for the Modern Mediterranean Diet. Delicious oat bar recipe with good sources of healthy fats.
 Jeyakumar, Angeline, Gastelum, A., Shaw, W. 2026, University of Nevada, Reno Extension, Recipes
bowl of chia yogurt
Mediterranean Diet: Chia Yogurt Bowl
A Recipe for the Modern Mediterranean Diet. Delicious Chia Yogurt Bowl recipe with good sources of healthy fats.
 Jeyakumar, Angeline, Gastelum, A., Shaw, W. 2026, University of Nevada, Reno Extension, Recipes
spaghettie with red sauce in a white bowl
Mediterranean Diet: Harrisa Spaghetti
A Recipe for the Modern Mediterranean Diet. Delicious harrisa spaghetti recipe with good sources of healthy fats.
 Jeyakumar, Angeline, Gastelum, A., Shaw, W. 2026, University of Nevada, Reno Extension, Recipes
squash on plate
Mediterranean Diet: Roasted Honey Nut Squash with Chickpease
This roasted honey nut squash with chickpeas combines tender cubes of squash and crispy chickpeas seasoned with garam masala, thyme, and a hint of red pepper flakes. Finished with sliced red onion, fresh cilantro or dill, a splash of cider or rice wine vinegar, and a drizzle of h...
 Jeyakumar, Angeline, Gastelum, A., Shaw, W. 2026, University of Nevada, Reno Extension, Recipes