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Easy Savory Vegetable Pancakes

These oat flour mini vegan savory vegetable pancakes are easy, healthy, made in just 15 minutes, and perfect for breakfast, lunch, or snack!

Course Breakfast, Main Dish, Snack
Cuisine American, Indian
Keyword oat flour pancake recipe, quick vegan recipe, savory pancake recipe, vegetable pancake recipe
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 15 mini pancakes
Calories 24 kcal
Author Anjali Lalani

Ingredients

  • 1/2 cup oat flour , see notes below (I use Bob's Red Mill)
  • 2 tbsp brown rice flour
  • 1/4 cup zucchini , finely shredded
  • 1/4 cup carrots , finely shredded
  • 1/4 cup red onions , finely chopped
  • 2 tbsp fresh cilantro , finely chopped
  • 2 cloves garlic , minced
  • 1/2 teasp fresh ginger , grated
  • 1/2 cup water
  • 1/4 teasp baking soda
  • 1/4 teasp baking powder
  • 2.5 teasp fresh lemon juice
  • 1/2 teasp salt
  • green jalapeno chili , finely grated (optional)
  • vegan butter , or oil (for cooking)
US Customary - Metric

Instructions

  1. Whisk together the oat flour and brown rice flour.

  2. Add all the other ingredients in the order listed above. Add grated fresh green chili jalapenos for added spice.

  3. Taste the batter and adjust for for lemon or salt if needed.

  4. Heat a mini pancake pan on medium-low heat (see notes below).

  5. Wipe the pan clean quickly with a slightly damp napkin.

  6. Brush a tiny bit of vegan butter or oil on the pan where the batter will be poured.

  7. Using a spoon, pour a small amount of batter in each of the mini pancake spots. Note that the pancakes should be thin. Add the batter and allow it to fill the mini pancake slots without overfilling.

  8. Cook for a few minutes until the bottom side is golden brown and slightly crispy.

  9. Flip each mini pancake, adding vegan butter or oil to the other side. Cook until slightly golden brown.

  10. Cool on a cooling rack or serve hot with dip or sauce (see notes below).

Recipe Notes

Oat Flour - I recommend Bob's Red Mill oat flour. If needed be sure to get the gluten-free certified oat flour.

 

 

Vegetables - you can add other vegetables such as corn or peas to these pancakes, as long as they are finely shredded or finely chopped. If needed, adjust the amount of liquid for the batter consistency.

 

 

Spice - freshly grated green jalapeno chilis taste great in this dish if you prefer spice.

 

 

Mini Pancakes - I prefer to use a mini pancake pan for this recipe (from an Indian store), but you can easily make a slightly larger one in a regular pan. Just be sure to butter when cooking and spread the batter thin when pouring.

 

 

To Serve - Serve with your favorite dipping sauce or dressing such as pesto, cilantro peanut chutney, vegan ranch, creamy tahini cilantro sauce, hummus, etc.

Nutrition Facts
Easy Savory Vegetable Pancakes
Amount Per Serving
Calories 24 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 99mg4%
Potassium 42mg1%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 364IU7%
Vitamin C 1mg1%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.