Zucchini and Chickpea Pancakes are light, fluffy, and healthy. These delicious savory pancakes are perfect for breakfast. They are easy to make and can be customized as you prefer. If you are looking for more recipes using zucchini, this one is a must-try. Also, it is a good way to feed zucchini to kids, who are fussing on veggies.
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Chilla is generally thinner than pancakes and its batter is thinner as well. In this pancake recipe, I have added all-purpose flour. Adding all-purpose flour makes these pancakes lighter. Semolina is optional to add, however it gives a good crunch.
Zucchini and Chickpea Pancakes:
This recipe is incredibly easy to make and it makes a perfect healthy breakfast. It is zucchini packed and chickpea flour provides a large dose of protein and fiber.
Customizing these Pancakes: Add more veggies to these pancakes if you desire. I like to add finely chopped baby spinach. Also, some chopped bell peppers or tomatoes will go well in these pancakes. I have made these pancakes by adding shredded cheese as well, and it tastes deliciously super cheesy.
Try this pancake recipe and have something different than those traditional pancakes. It is really a good way to start our day with this healthy and delicious breakfast. Serve these pancakes with yogurt, ketchup, or with chutney of your choice.
You May Also Like:
Green Lentil and Zucchini Falafel
Simple Zucchini Noodle Pasta with Broccoli
Healthy Zucchini Paneer Fritters
Recipe Card
Zucchini and Chickpea 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.
Thanks for coming! Let me know what you think.