You'll never run out of reasons to love this Healthy Vegetable Pancakes recipe! It's a good source of protein and carbs, and it's low in sugar. You can whip it up in 20 minutes using basic ingredients, or make it ahead and store it in the freezer.
Flour Vegetables Yogurt
For gluten-free vegetable pancakes: Replace semolina with chickpea powder to make this recipe 100% gluten-free.
For vegan vegetable pancakes: Skip out yogurt with plain water to enjoy vegan vegetable pancakes. Add zucchini, bottle gourd and greens like grated sweet potato.
For oil-free vegetable pancakes: Use good-quality nonstick pan to cook without oil.
Let's make this Healthy Vegetable Pancakes in 3 simple steps:
Whisk all the dry ingredients together in a mixing bowl.
Slowly add water to make a smooth pancake batter until all lumps disappear. Then, add all the veggies.
Heat a nonstick pan over medium heat and spray with oil. Cook for 2-3 minutes on each side until golden brown.
I like to serve these Healthy Vegetable Pancakes with my homemade pesto sauce!