These Vegetable Pancakes have a total of 4 cup of veggies. They are super crunchy outside and their dippable power is high, which makes it a true kid friendly recipe in my books! It’s a lunch box winner!
These Veggie Pancakes are inspired by the Korean Vegetable pancake or Yachaejeon which my kids love when we hit the Korean restaurants. But they are made with healthier flours – rice flour and gram flour (besan) and a ton of veggies! This also makes these gluten free vegetable pancakes in case your kids or you have a gluten allergy.
Why it’s Kid Friendly?
Kids generally love pancakes, round shaped foods, crispy foods and anything they can dip. All of which these are. They are also perfect dipping material! Get them to dip this in ketchup, mayonnaise, yogurt dips and they’ll enjoy these even more.
Everything you need for Vegetable Pancakes
How to make Vegetable Pancakes in 3 Easy Steps
1. Add everything you need for the batter and mix well. You could start with the dry ingredients – mix, then add water and veggies. Let the mixture rest for 5-10 minutes or overnight. If resting overnight, add a little less water
2. Heat a skillet and add some oil or ghee. Scoop 2 heaped tablespoons of batter for each pancake. Let this cook for 4-5 minutes till the bottom is golden brown and crispy
3. Flip and cook for another 3-4 minutes. Press gently while cooking the other side. Serve with a dip!
Richa’s Top Tips to make Veggie Pancakes
- Use a food processor or vegetable chopper to chop the veggies. It doesn’t really matter much how you chop them
- A mandoline is great for shredding cabbage which is an essential ingredient in these pancakes for flavour as well as crunch
- Prep all the veggies the previous night so you can quickly put this together in the morning for lunch boxes.
- The batter with the veggies can also be made the night before so all you have to do is cook them in the morning. If doing this, add a little less water because the veggies will lose some moisture too. You can adjust the consistency in the morning if you like.
- I chose to keep this recipe eggless or egg free, but an egg can be added for extra nutrition. Reduce the amount of water to make the batter accordingly
- Cheese is also a great addition. Sometimes I add grated cheddar or mozzarella.
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Vegetable Pancakes (Kid Friendly)
These vegetable pancakes are crunchy and crispy with a lot of veggies packed into each pancake. They make a great lunch box dish or after school snack. Serve them with a dip for a fun meal!
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Servings: 12 pancakes
Calories: 100kcal
Instructions
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In a bowl, add rice flour, chickpea flour, sesame seeds, baking powder, salt and water. Mix to make a thick batter. Add cabbage, carrots, french beans, mushrooms, bell peppers and green onions. Rest the batter for 10 minutes.
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Heat canola oil and toasted sesame oil each in a pan. Pour 2 tablespoon of the batter for each pancake. Cook for 4-5 minutes on medium heat till the bottom is golden and crispy and then flip. Cook for 3-4 minutes on the other side, pressing gently as you cook. Serve with a dip
Notes
- Use a food processor or vegetable chopper to chop the veggies. It doesn’t really matter much how you chop them
- A mandoline is great for shredding cabbage which is an essential ingredient in these pancakes for flavour as well as crunch
- Prep all the veggies the previous night so you can quickly put this together in the morning for lunch boxes.
- The batter with the veggies can also be made the night before so all you have to do is cook them in the morning. If doing this, add a little less water because the veggies will lose some moisture too. You can adjust the consistency in the morning if you like.
- I chose to keep this recipe eggless or egg free, but an egg can be added for extra nutrition. Reduce the amount of water to make the batter accordingly
- Cheese is also a great addition. Sometimes I add grated cheddar or mozzarella.
Nutrition
Calories: 100kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 171mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1145IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 0.4mg