Transform your morning routine with these golden, protein-packed vegetable pancakes that deliver incredible flavor while supporting your weight loss goals. This healthy breakfast combines nutrient-dense vegetables with chickpea flour to create satisfying pancakes that keep you energized throughout the day without the guilt.
Ingredients
- Zucchini, grated – 120ml / ½ cup
- Carrot, grated – 120ml / ½ cup
- Onion, finely chopped – 1 medium
- Fresh coriander leaves, chopped – 2 tbsp / 30ml
- Ginger garlic paste – 2.5ml / ½ tsp
- Cumin powder – 2.5ml / ½ tsp
- Black pepper powder – 2.5ml / ½ tsp
- Chickpea flour (besan) – 120ml / ½ cup
- Water – as needed (approximately 60-80ml / ¼-⅓ cup)
- Oil for cooking – 1 tsp per pancake
- Greek yogurt for serving – 240ml / 1 cup
Instructions
- Prepare the vegetables: Grate the zucchini and carrot using a coarse grater. Finely chop the onion and fresh coriander leaves.
- Mix dry ingredients: In a large mixing bowl, combine chickpea flour, cumin powder, and black pepper powder.
- Add vegetables and aromatics: Add the grated zucchini, carrot, chopped onion, coriander leaves, and ginger garlic paste to the flour mixture.
- Create the batter: Gradually add water while mixing to form a thick, spreadable batter. The consistency should be similar to pancake batter but slightly thicker.
- Rest the batter: Let the mixture sit for 5 minutes to allow the chickpea flour to absorb the moisture.
- Heat the pan: Warm a non-stick pan or griddle over medium heat and lightly grease with oil.
- Cook the pancakes: Pour a portion of batter onto the hot pan and spread evenly into a circle. Cook for 3-4 minutes until the bottom is golden brown.
- Flip and finish: Carefully flip the pancake and cook the other side for another 3-4 minutes until both sides are well-cooked and crispy.
- Serve immediately: Transfer to a plate and serve hot with a dollop of Greek yogurt.
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 pancakes (2 servings)
Nutrition per serving: Calories: 185, Protein: 9g, Carbs: 28g, Fat: 5g, Fiber: 6g
Why This Recipe Is Good for You
This zucchini and chickpea breakfast recipe is a nutritional powerhouse designed for healthy weight management. Chickpea flour provides plant-based protein and fiber that promotes satiety and helps control appetite throughout the morning. The combination of zucchini and carrots delivers essential vitamins, minerals, and antioxidants while keeping calories low.
The high fiber content supports digestive health and helps stabilize blood sugar levels, preventing energy crashes. Unlike traditional refined flour pancakes, these vegetable-packed alternatives offer sustained energy without causing blood sugar spikes. The protein content makes this breakfast particularly beneficial for muscle maintenance during weight loss, while the vegetables contribute valuable nutrients that support overall health and metabolism.