Ingredients (Serves 4)
Dry Ingredients
- 1 cup whole wheat flour
- 1/4 cup rolled oats (finely ground or blended into oat flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
Vegetables (Finely Grated or Chopped)
- 1/2 cup carrot, grated
- 1/2 cup zucchini, grated and lightly squeezed
- 1/4 cup onion, very finely chopped
- 1/4 cup bell pepper, finely chopped
- 2 tablespoons fresh spinach or kale, finely chopped
- 1 tablespoon fresh herbs (coriander, parsley, or spring onion)
Wet Ingredients
- 3/4 cup water or unsweetened plant milk
- 2 tablespoons plain yogurt (or dairy-free yogurt for vegan option)
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
For Cooking
- 1 to 2 teaspoons oil for greasing the pan
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Wash all vegetables thoroughly.
Grate the carrot and zucchini using a fine grater.
Squeeze excess water from the zucchini using your hands or a clean cloth.
Finely chop onion, bell pepper, spinach, and herbs.
Set all vegetables aside.
This step is important because excess moisture can make the batter too runny.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, add:
- Whole wheat flour
- Ground oats
- Baking powder
- Baking soda
- Salt
- Black pepper
- Cumin
- Coriander
- Turmeric
Whisk everything together until evenly combined.
This ensures the pancakes cook evenly and rise properly.
Step 3: Add the Vegetables
Add all the prepared vegetables and herbs to the dry mixture.
Mix gently so the vegetables are evenly coated with flour.
This helps prevent clumping later when liquid is added.
Step 4: Prepare the Batter
Slowly add water or plant milk while mixing.
Add yogurt, olive oil, and lemon juice.
Mix gently until you get a thick but pourable batter.
The batter should:
- Not be runny
- Not be stiff
- Drop slowly from a spoon
Let the batter rest for 5 to 10 minutes.
This allows the flour and oats to absorb moisture and improves texture.
Step 5: Heat the Pan
Heat a non-stick pan or cast-iron skillet on medium heat.
Lightly grease the surface with a small amount of oil.
Make sure the pan is warm but not smoking hot.
Step 6: Cook the Pancakes
Pour about 1/4 cup of batter onto the pan.
Gently spread into a circle using the back of a spoon.
Cook for 2 to 3 minutes until:
- Small bubbles appear on the surface
- The edges look set
Flip carefully and cook the other side for another 2 minutes until golden brown.
Repeat with the remaining batter.
Step 7: Serve Warm
Serve the veggie pancakes warm for the best flavor and texture.
Serving Suggestions
These pancakes pair well with:
- Plain yogurt or Greek yogurt
- Mint chutney or coriander chutney
- Avocado spread
- Hummus
- Fresh salad on the side
They also work great as a sandwich filling with lettuce and tomato.
Storage Tips
- Refrigerate cooked pancakes in an airtight container for up to 3 days
- Reheat on a pan or toaster
- Batter can be stored for up to 24 hours in the fridge
