One of my new year’s resolutions was to learn to cook vegetarian dishes. I’ve always liked vegetables, and I love how they make food colorful, delicious and improve the nutritional value.
These veggie pancakes are gluten-free like all my recipes, and you can make them milk-free by using vegetable version on the cream.
I wanted to try making them in the oven and on the pan to see the difference. Both ways worked but the ones fried on the pan were visually better. If you’re trying to cut down on fats or calories though, you can make them in the oven. For frying, I used my favorite oil, which is coconut oil, but of course you can use another oil as well.
Veggie pancakes (gf)
- 1 dl gluten-free bread crumbs
- 1 tbs psyllium
- 1 dl cream or milk, either normal or vegetable milk
- Convert the recipe milk-free by using vegetable milk or cream, for example coconut.
- 2 eggs
- 1,5 grated carrots (raw)
- 150 g chickpeas
- 150 g spinach (I used frozen, which I melted)
- 1,5 ts cumin
- 1 ts salt
- coconut oil (for frying)
How to make them?
Mix the cream or milk of your choice with the gluten-free bread crumbs, psyllium and eggs. Let them swell. Meanwhile peel and grate the carrots, mash the chickpeas with a fork and melt the spinach if frozen, wash and dice if fresh. Add all ingredients in a mixer and let it beat for 30 seconds. Put the dough in the fridge for 30 minutes.
Now you can prepare the pancakes either by frying on a low temperature in a bit of coconut oil on the pan, or in the oven 200 degrees for 15 min or until they come out of the oven paper easily. Take the dough with a table spoon and tap it to be about 1 cm thick.
Serve with hummus, baba ganoush or tsatsiki!
I was quite happy with the end result so I’m encouraged to keep on trying new fun and easy vegetarian recipes!