Veggie Breakfast Pancakes
Difficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
10
minutesCalories
150
kcalPreparation Time: 15 min prep, 10 min bake
Ingredients
1 cup (100g) chickpea flour (also known as gram or besan flour)
1/4 cup (30g) gluten-free oat flour
1/2 tsp baking powder (gluten-free)
1/2 tsp sea salt
1/2 tsp garlic (optional for extra flavor, leave out if sensitive)
3/4 cup (180ml) water
2 tbsp olive oil (plus more for cooking)
1/2 cup grated zucchini (squeeze out excess water)
1/4 cup grated carrot
2 tbsp chopped chives or spring onion
1 tbsp chopped parsley or dill
Directions
- In a large bowl, whisk together the chickpea flour, oat flour, baking powder, salt, and garlic (if using).
- Pour in the water and olive oil. Whisk until smooth and lump-free. The batter should be pourable but thick, like a pancake.
- Stir in the grated zucchini, carrot, chives, and parsley. Let the batter rest for 5–10 minutes while you heat your pan.
- Heat a non-stick skillet over medium heat and lightly brush with olive oil. Pour 2-3 tablespoons of batter for each pancake.
- Cook for 3-4 minutes until bubbles form and the edges look dry, then flip and cook another 2-3 minutes until golden.
- Serve warm with a dollop of coconut yogurt, sliced avocado, or a drizzle of tahini and lemon.
Notes
- Nutritional Info (approx. per pancake): 150 kcal | 7g protein | 8g carbs | 10g fat