Are you looking for a quick, healthy, and tasty breakfast recipe? Vegetable pancakes are the perfect solution! Packed with the goodness of fresh veggies like cabbage and carrots, these pancakes are not only delicious but also incredibly easy to prepare.

Whether you’re a busy professional, a student, or a parent trying to sneak more vegetables into your family’s meals, this recipe is sure to become a favorite.

Let’s dive into the recipe and learn how to make these yummy vegetable pancakes!

Ingredients

To make approximately 6 vegetable pancakes, you’ll need:

• 1 cup cabbage (finely shredded)
• 1/2 cup carrot (grated)
• 1 Green chili or Ginger
• 1/2 capsicum 
• 1/2 cup whole wheat flour (or all-purpose flour)
• 1/4 cup chickpea flour (optional for added protein)
• 1/4 teaspoon turmeric powder (for color and health benefits)
• 1/4 teaspoon red chili powder
• 1/4 teaspoon salt (or as per taste)
• 1/2 teaspoon cumin seeds
• 2 tablespoons oil (for cooking)

Step-by-Step Instructions

1. Prepare the Batter

In a large mixing bowl, combine the finely shredded cabbage, grated carrot, capsicum and spices (turmeric, chili powder, and salt). Mix well.

Add the whole wheat flour and chickpea flour to the vegetable mixture. Slowly incorporate water, stirring constantly, until the mixture reaches a thick pancake batter texture. The batter should have a consistency thick enough to coat the back of a spoon but not overly thin.

2. Heat the Pan

Warm up a non-stick skillet or frying pan on medium heat. Drizzle a little oil to prevent sticking.

3. Cook the Pancakes

Scoop a ladle of batter onto the heated pan and carefully spread it out to create a small pancake. Cook for about 2-3 minutes on one side until golden brown and slightly crispy. Turn the pancake over and let it cook on the other side for an additional 2 minutes.

Continue cooking the remaining batter, adding a small amount of oil to the pan as necessary.

4. Serve and Enjoy

After cooking, place the pancakes onto a serving dish. Serve hot with your favorite chutney, ketchup, or yogurt dip.

Nutrition Info (per serve of 1 pancake, approx. 100-150g):

• Calories: 120–150 kcal
• Protein: 3–4g
• Fat: 6–9g
  • Saturated Fat: 1–2g
• Carbohydrates: 15–20g
  • Fiber: 2–3g
  • Sugars: 2–4g
• Sodium: 200–300mg
• Cholesterol: 20–30mg
• Vitamins and Minerals:
  • Vitamin A: 10–15% of the daily value
  • Vitamin C: 15–25% of the daily value
  • Iron: 5–7% of the daily value
  • Calcium: 2–4% of the daily value

Why You’ll Love This Recipe

1. Quick and Easy: You can have this dish ready in less than 30 minutes from start to finish.
2. Healthy: Packed with vegetables and whole grains, it’s a nutritious meal option.
3. Child-Approved: The vibrant colors and subtle flavors make these pancakes a favorite among kids.
4. Versatile: Perfect for breakfast, snacks, or even a light dinner.

Final Thoughts

Vegetable pancakes are a great way to combine taste and health in one dish. This recipe is simple enough for beginners and versatile enough to adapt to your preferences. Whether you’re cooking for yourself or your family, these pancakes are guaranteed to bring joy to the table. For more such easy and healthy recipes, keep following Foodie_Gujarati11.