• Gunjan Sawhney

Eggless Zucchini and Chickpea Pancakes

This is next in my series of clean eating recipes, which turned out exceptionally good and so very easy too! While Zucchini itself has no such predominant taste but it is bursting with nutrients and a plethora of health benefits. These savoury pancakes are light, fluffy and very delicious, and super healthy at the same time! You can use this recipe for breakfast paired with yogurt or simply as an evening snack with some mint dip. INGREDIENTS: 2 cups Zucchini, shredded 2 cups chickpea flour 1 tsp rice flour 1/2 cup semolina 1/2 cup all purpose flour Salt, as per taste Black pepper grounded, as per taste 1 tsp red chilli powder 1 tsp garam masala 1 tsp coriander powder 1 tsp baking powder 1/2 cup yogurt 1 cup finely chopped coriander 4 chopped green chillies Water as needed Oil as needed SERVINGS: 10 to 12 Pancakes PROCESS: 1 .Seive the chickpea flour, all purpose flour, semolina, baking powder in a large bowl and mix it well. Now throw in the shredded zucchini, chopped coriander & green chillies, all the dried spices, yogurt and season with salt and pepper as per your taste. Mix all the ingredients together until combined. 2. Ensure this batter is not too thick and neither very runny. Adjust water as necessary. 3. Heat the oil in a thick bottomed pan and pour a tablespoon of batter and spread it lightly to make a round and medium thick pancake. 4. Cook on medium flame until it is golden brown for about 2-3 minutes and flip it carefully over the other side with a spatula and cook the other side as well. 5. Repeat this process for the remaining batter. 6. Serve warm with yogurt or mint dip. You can refrigerate them and also consume it within 2-3 days.


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