Hearty Vegetable Pancake

Here’s a flavorful and filling Hearty Vegetable Pancake recipe perfect for breakfast, brunch, or even a light dinner! These savory pancakes are packed with vegetables, lightly spiced, and can be customized to your taste.

Hearty Vegetable Pancakes

✅ Servings: 4

⏱️ Prep Time: 15 mins | Cook Time: 15–20 mins

📝 Ingredients:

Base Batter:

• 1 cup all-purpose flour (or chickpea flour for a gluten-free version)

• ¼ cup semolina or oats (optional – for texture)

• ½ tsp baking powder

• 1 cup water or milk (adjust for consistency)

• Salt to taste

• ¼ tsp black pepper

• ½ tsp turmeric

• ½ tsp cumin seeds or powder (optional)

• ½ tsp chili flakes or chopped green chili (optional, for heat)

Mixed Vegetables (about 1.5 cups total):

• ½ cup grated carrot

• ½ cup chopped spinach or kale

• ¼ cup finely chopped onion

• ¼ cup shredded cabbage or zucchini

• 1 tbsp chopped coriander or parsley

(Use whatever vegetables you have on hand – bell peppers, corn, or grated beetroot work well too.)

For Cooking:

• Oil or butter for frying

🍳 Instructions:

1. Make the Batter:

• In a bowl, combine flour, semolina/oats, baking powder, salt, pepper, turmeric, cumin, and chili.

• Add water or milk gradually while whisking to form a smooth batter. It should be pourable but slightly thick (like pancake batter).

• Mix in all the prepared vegetables and herbs.

• Let the batter rest for 5–10 minutes to allow flavors to combine.

2. Cook the Pancakes:

• Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.

• Pour a ladleful of batter into the pan and spread gently into a circle (like a thick crepe).

• Cook for 2–3 minutes on one side until golden brown and set. Flip and cook the other side for 2–3 minutes.

• Repeat with remaining batter, adding oil as needed.

3. Serve Hot:

• Serve with yogurt, chutney, sour cream, or even a simple spicy ketchup or garlic dip.

Tips & Variations:

• Add a tablespoon of cheese to the batter for extra richness.

• For extra protein, mix in a couple of tablespoons of cooked lentils or tofu crumbles.

• To make it vegan: use plant-based milk and avoid butter.

• To make it gluten-free: use chickpea flour, rice flour, or a gluten-free flour mix.