Vegetable Pancakes (Kid Friendly)

Vegetable pancakes served on a white plate with ketchup on the side

Vegetable Pancakes (Kid Friendly)

These vegetable pancakes are crunchy and crispy with a lot of veggies packed into each pancake. They make a great lunch box dish or after school snack. Serve them with a dip for a fun meal!

Course Snacks & Appetizers

Cuisine Indian, Korean

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings pancakes

Calories 100kcal

Author Richa

Ingredients

¾ cup Rice Flour
¼ cup Chickpea Flour Besan or Gram Flour
2 teaspoon Sesame Seeds
½ teaspoon Baking Powder
1 cup thinly sliced cabbage
½ cup finely chopped carrots
½ cup finely chopped French beans
½ cup chopped mushrooms
½ cup chopped Bell Peppers or zucchini
¼ cup chopped green onions
¾ teaspoon Salt
Water as required start with ¼ cup and increase as you go
2 tablespoon toasted sesame oil can be subbed with a regular vegetable oil
2 tablespoon canola oil or any other vegetable oil

Instructions

In a bowl, add rice flour, chickpea flour, sesame seeds, baking powder, salt and water. Mix to make a thick batter. Add cabbage, carrots, french beans, mushrooms, bell peppers and green onions. Rest the batter for 10 minutes.
Heat canola oil and toasted sesame oil each in a pan. Pour 2 tablespoon of the batter for each pancake. Cook for 4-5 minutes on medium heat till the bottom is golden and crispy and then flip. Cook for 3-4 minutes on the other side, pressing gently as you cook. Serve with a dip

Notes

Use a food processor or vegetable chopper to chop the veggies. It doesn't really matter much how you chop them
A mandoline is great for shredding cabbage which is an essential ingredient in these pancakes for flavour as well as crunch
Prep all the veggies the previous night so you can quickly put this together in the morning for lunch boxes.
The batter with the veggies can also be made the night before so all you have to do is cook them in the morning. If doing this, add a little less water because the veggies will lose some moisture too. You can adjust the consistency in the morning if you like.
I chose to keep this recipe eggless or egg free, but an egg can be added for extra nutrition. Reduce the amount of water to make the batter accordingly
Cheese is also a great addition. Sometimes I add grated cheddar or mozzarella.

Nutrition