Vegan Zucchini and Corn Pancakes
Vegan Zucchini and Corn Pancakes are a delightful and savory way to enjoy seasonal vegetables. Grated zucchini and fresh corn add a natural sweetness and moisture to the chickpea flour batter, resulting in flavorful and satisfying pancakes. The combination of spices and herbs enhances the taste while maintaining a vegan and gluten-free profile.
INGREDIENTS
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup fresh corn kernels (from 1-2 ears of corn)
- 1 cup chickpea flour (besan)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro or parsley
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon baking powder
- Salt and black pepper to taste
- Water (as needed)
- Cooking oil or cooking spray for frying
INSTRUCTIONS
In a mixing bowl, combine the grated zucchini, fresh corn kernels, chickpea flour, chopped onion, minced garlic, chopped cilantro or parsley, ground cumin, ground turmeric, baking powder, salt, and black pepper.
Mix the ingredients well. The moisture from the zucchini and corn should help form a batter. If the batter is too dry, add a little water to achieve a pancake batter consistency.
Heat a non-stick skillet or frying pan over medium heat. Lightly grease it with cooking oil or cooking spray.
Spoon a portion of the batter onto the skillet to form a pancake. Use the back of the spoon to spread it into a round shape.
Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy. You’ll notice small bubbles forming on the surface.
Flip the pancake and cook the other side until it’s cooked through and nicely browned.
Repeat the process with the remaining batter to make more pancakes.
Serve:
- Serve the Vegan Zucchini and Corn Pancakes warm, with your favorite dipping sauce or chutney.
TIPS
You can adjust the seasonings and spices according to your taste preferences.
These pancakes can be enjoyed as a savory breakfast, snack, or even as a light lunch or dinner option.
NUTRITION VALUE
- Calories: Approximately 150-180 kcal per serving (varies based on portion size and ingredients)
- Carbohydrates: Around 25-30g per serving (mainly from chickpea flour, zucchini, and corn)
- Protein: About 6-8g per serving (chickpea flour contributes to the protein content)
- Dietary Fiber: About 4-5g per serving (chickpea flour and vegetables contribute to the fiber content)
- Minimal fat content, mostly from cooking oil
- Essential vitamins and minerals from zucchini, corn, and chickpea flour
