Here’s a delicious, easy, and satisfying Savory Vegan Pancakes recipe — perfect for breakfast, lunch, or even a light dinner! These pancakes are loaded with veggies and spices, and they’re crisp on the outside, soft inside, and completely egg-free and dairy-free.

🥞🌱 Savory Vegan Pancakes

Ingredients:

  • 1 cup chickpea flour (aka besan or gram flour)
  • 1/4 cup water (plus more as needed)
  • 1/2 cup grated zucchini (squeeze out moisture)
  • 1/4 cup grated carrot
  • 2 tablespoons chopped green onions or red onion
  • 1 tablespoon chopped cilantro or parsley
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder or 1 minced garlic clove
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon black pepper or chili flakes (optional for spice)
  • 1 teaspoon olive oil or spray, for cooking

Instructions:

  1. Mix batter:
    In a mixing bowl, whisk chickpea flour and water until smooth. Add more water 1 tablespoon at a time if it’s too thick — batter should be like pancake batter.
  2. Add veggies & seasonings:
    Stir in zucchini, carrot, onion, herbs, and all seasonings. Mix well.
  3. Cook pancakes:
    • Heat a non-stick skillet over medium heat and lightly oil it.
    • Pour 1/4 cup of batter onto the pan and spread slightly.
    • Cook 2–3 minutes per side until golden brown and cooked through.
  4. Serve warm:
    Enjoy with vegan yogurt, avocado, chutney, or a tangy dipping sauce.

✅ Tips & Variations:

  • No chickpea flour? Use oat flour or whole wheat flour, but the texture will differ.
  • Add spices like cumin, curry powder, or smoked paprika for variety.
  • Turn them into mini pancakes for snacks or meal prep!

Would you like a high-protein version, gluten-free option, or a Korean-style savory pancake next?