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!
Servings: 12 pancakes
Ingredients
- 3/4 cup Rice Flour
- 1/4 cup Chickpea Flour Besan or Gram Flour
- 2 tsp Sesame Seeds
- 1/2 tsp Baking Powder
- 1 cup thinly sliced cabbage
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped French beans
- 1/2 cup chopped mushrooms
- 1/2 cup chopped Bell Peppers or zucchini
- 1/4 cup chopped green onions
- 3/4 tsp Salt
- Water as required start with 1/4 cup and increase as you go
- 2 tbsp toasted sesame oil can be subbed with a regular vegetable oil
- 2 tbsp 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 tbsp 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
Calories: 100kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 171mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1145IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 0.4mg