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–+ servings

Zucchini and Chickpea Pancakes

By Jigna
These pancakes are light, fluffy, healthy, and delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Side Dish
Diet Vegetarian Healthy Jain No Onion No Garlic
Servings 6 Pancakes

Ingredients
  

  • 2 Cups zucchini shredded
  • ½ Cup coriander leaves finely chopped
  • 2-3 Green chillis finely chopped
  • 2½ Cups chickpea flour
  • ¼ Cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 tablespoon semolina ((Optional))
  • ¼ Cup yogurt
  • ½ Cup water or as needed
  • Salt to taste
  • Freshly ground black pepper to taste
  • Oil as needed

Instructions
 

  • In a large mixing bowl sieve chickpea flour, all-purpose flour, semolina, and baking powder together and mix well. Add zucchini, coriander leaves, green chillis, yogurt, water, salt, and black pepper. Mix everything until well combined.
  • The batter will be as thick as the pancake batter. If it is too thick, add water as necessary.
  • Heat 1 teaspoon oil in a large non-stick pan or skillet on medium-high heat. Pour ⅓ cup of batter and spread lightly to form a thick and round pancake.
  • Let it cook on medium heat until light golden brown for about 2-3 minutes. Then flip carefully with a spatula and cook another side for 2-3 minutes.
  • Continue making pancakes until all the batter is used.
  • Spread some butter on pancakes if desired and serve immediately with yogurt, ketchup, or with your choice of chutney.
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