Mixed Vegetables Pancakes Recipe

Get ready to level up your brunch game with these savory, veggie-packed pancakes that are a total flavor bomb! Combining the goodness of three different flours and a rainbow of fresh vegetables, each bite brings a delightful crunch and a burst of spices that’ll have you wondering where these pancakes have been all your life. Let’s dive in and make your new favorite go-to breakfast option!

Make a fantastic breakfast dish with my Mixed Vegetable Pancakes! They are light and full of wholesome nutrition.

I use chickpea flour in these pancakes for the protein and vitamins, and I combine it with rice flour for the lightness that you want in a breakfast pancake. These are by no means heavy, but they’re savory, nutty, and delicious.

Mixed Vegetables Pancakes Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates; essential for pancakes.
• Rice flour: Adds crispiness; gluten-free alternative enhancing texture.
• Chickpea flour: Rich in protein and fiber; adds a nutty flavor.
• Mixed vegetables: Source of vitamins and fiber; adds color and nutrition.
• Cumin seeds: Adds warmth; aids in digestion and flavor.
• Turmeric powder: Anti-inflammatory properties; adds color and health benefits.
• Chili powder: Adds heat and flavor; boosts metabolism.
• Fresh cilantro: Provides freshness and aroma; rich in antioxidants.

Mixed Vegetables Pancakes Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup rice flour
• 1/2 cup chickpea flour
• 1 cup water
• 1 cup mixed vegetables (such as grated carrots, chopped bell peppers, and chopped spinach)
• 1/4 cup finely chopped onion
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon black pepper
• Salt to taste
• 2 tablespoons chopped fresh cilantro
• Oil for frying

How to Make this Mixed Vegetables Pancakes Recipe

1. In a large mixing bowl, mix together the all-purpose flour, rice flour, and chickpea flour.

2. Slowly incorporate water into the flour blend, stirring with a whisk until there is a smooth and lump-free batter.

3. Combine the mixed vegetables, very finely chopped onion, cumin seeds, turmeric powder, red chili powder, black pepper, and salt. Blend these together meticulously, to a near-fine consistency, so that the mixture heats evenly when the next items are added.

4. Incorporate the chopped fresh cilantro into the batter, making sure it’s evenly distributed.

5. Preheat a non-stick skillet on medium heat and lightly coat the surface with a few drops of oil.

6. Ladle batter onto the skillet and gently spread it with the back of the ladle to form a pancake that is approximately 5 to 6 inches in diameter.

7. Prepare the pancake for 2-3 minutes until the edges begin to brown and tiny bubbles appear on the surface.

8. Oil should be drizzled around the edges, and the pancake should be carefully flipped with a spatula.

9. Prepare the opposite side for the same length of time. In other words, cook the pancake for 2-3 minutes more, or until it is golden brown and cooked through.

10. Take the batter out of the skillet and do it again with the rest of the batter. Use more oil if needed. Any chutney or sauce you have will make a perfectly good dipping companion for what I insist on calling pancakes.

Mixed Vegetables Pancakes Recipe Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Cutting board
6. Knife
7. Non-stick skillet
8. Ladle
9. Spatula

FAQ

• Can I use other types of flour?You can substitute flours according to your preference or dietary needs, like using whole wheat or gluten-free flour blends. Yes, that includes gluten-free flour blends.
• What other vegetables can I use?Use any vegetables you have on hand, including zucchini, corn, or peas, as per your taste preference.
• How do I ensure the pancakes are crispy?Ensure that the skillet is hot. Use enough oil to lightly coat the skillet so that the pancakes will cook to a nice, golden brown on each side.
• Can I make the batter in advance?Prepare the sauce right before serving. If necessary, you can prepare the sauce a few hours in advance. Store it in the refrigerator and reheat it over low heat, stirring until it is smooth again. If you microwave it, you may have to stir it not-quite-tenderly until it returns to its previously nice-and-smooth consistency.
• Are these pancakes suitable for freezing?Absolutely, cooked pancakes can be stored in the freezer for up to two months. Just be sure to use an airtight container. The reheating can take place in either a skillet or an oven.
• How can I make the pancakes spicier?Add more red chili powder or a pinch of cayenne pepper to adjust the spice level to your liking.

Mixed Vegetables Pancakes Recipe Substitutions and Variations

All-purpose flour: For a more healthful or gluten-free choice, swap in whole wheat flour or a gluten-free flour blend.
Chickpea flour: Consider using cornmeal or oat flour if you want to try the flour with a different texture and flavor.
Assorted vegetables: If you have the typical variety of mixed vegetables in your freezer, you may be using them to make pastas or stirfries. But you can go in a different direction and make a soup using these sorts of vegetables. You can also use seasonal vegetables like zucchini, grated beetroot, or corn as a base. They hold moisture and are great for thickening up a soup.
Paprika or cayenne pepper can be used in place of red chili powder. If you want a milder or spicier kick, use those instead.
Cooking oil: Opt for ghee or olive oil when frying to reap various health and taste advantages.

Pro Tips

1. Rest the Batter: Let the batter rest for about 15-20 minutes before cooking. This allows the flours to hydrate fully, improving the texture and consistency of the pancakes.