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If you’re looking for a quick and easy way to add some veggies to your diet, look no further than this delicious vegetable pancake! This recipe is inspired by Korean pancakes (Yachaejeon) and combines thinly sliced bell peppers, red onions, and carrots with chickpea flour and a mix of flavorful spices for a dish that’s both nutritious, packed with protein and satisfying.
Growing up, similar savoury pancakes were a staple in my household, and they hold a special place in my heart. In Indian cuisine, there is a wide variety of batter-based pancakes, mostly savoury. I have fond memories of waking up to the aroma of and the sound of a sizzling pan.
Pair them with chutneys like mint coriander chutney, onion-tomato chutney or Kaara red chutney. It will add a flavorful kick to every bite. It is the perfect combination of savoury and spicy that always left me wanting more.
Traditional Korean Pancakes
Korean pancakes, also known as “jeon,” are a popular Korean dish that is typically served as a snack, side dish, or as part of a larger meal. There are many different types of Korean pancakes, each made with different ingredients, but they are all characterized by their crispy exterior and soft, chewy interior.
Traditionally, Korean pancakes are made by mixing a batter of flour, eggs, water, and sometimes starch, and then adding various ingredients such as vegetables, seafood, or meat to the batter. The batter is then poured into a heated pan with a thin layer of oil and cooked until the bottom is crispy and golden brown. The pancake is then flipped over and cooked on the other side until both sides are evenly cooked.
Pancakes and savoury variations in India
In India, similar types of pancakes are known by different names depending on the region and the ingredients used. For example, in North India, a popular savory pancake made with gram flour and spices is called “besan ka cheela” or “besan ka puda”. In South India, a popular pancake made with rice and lentils is called “dosa”. There are also other regional variations such as “uttapam” in South India, “chilla” in North India, and “pitha” in East India, which are all similar to Korean pancakes in their use of a batter made with flour or grains and a variety of fillings. However, the specific ingredients and cooking methods used in these pancakes can vary widely depending on the region and local culinary traditions.
Can Korean Vegetable Pancakes be more plant-based?
Korean pancakes can be easily plant-based by using plant-based ingredients and omitting any animal-based products. One way to plant-based Korean pancakes is to use a batter made from flour, water, and cornstarch instead of eggs, and to substitute vegetable broth for any meat-based broth. For the filling, vegetables such as onions, scallions, mushrooms, zucchini, and carrots can be used. You can also add a variety of herbs and spices for added flavour. By using plant-based ingredients and omitting animal products, you can easily enjoy a delicious and plant-based version of pancakes.
How to make Vegetable Pancakes? (Step-by-step process)
Prep the veggies for vegetable pancakes
Let’s start by prepping the veggies. To prepare the vegetables for these savoury pancakes, you have the option to julienne them or cut them into cubes. Personally, I prefer to keep the veggies slightly chunky for added texture.
To start, slice the vegetables (onion, carrots, and bell pepper) thinly and lengthwise and add them to a large mixing bowl.
Add minced garlic, and chopped green chili (optional for heat).
Chickpea flour, cornstarch, salt, ground spices, and water to the bowl, and mix well.
Adjust the water quantity as needed to achieve the desired batter consistency – not too thick, not too thin.
Cooking the Vegetable Pancakes
Heat a shallow skillet over medium-low heat and add vegetable oil. Once the oil is heated, pour half of the batter into the skillet and cook on medium heat, covered, for a few minutes.
Use the handle to move the pan around and check if the bottom of the pancake is crispy. Optionally, sprinkle some sesame seeds on top of the pancake before flipping it over to cook the other side.
Remove the pancake from the skillet and place it on a chopping board. Slice it into pieces and serve hot with some mint coriander chutney or soy sauce for a dipping sauce.
These vegetable pancakes are not only delicious, but they are also vegan, gluten-free, and packed with protein from chickpea flour. You can customize the vegetables and spices to your liking, making it a versatile dish for any meal of the day. Enjoy!
This dish has always been a go-to for me because of its delicious flavour and simplicity. I hope that you enjoy making it just as much as I enjoyed creating it.
On @beextravegant, I specialize in turning traditional recipes into plant-based alternatives. I post new and refreshing content every week, and I would love for you to check it out. If you try out any of my recipes, be sure to let me know what you think in the comments. I’m always on the hunt for new and exciting recipes to try out, so feel free to suggest any dishes you’d like to see me tackle next. Thank you for being a part of my journey towards a healthier, more sustainable lifestyle!
Check out my other recipes:
- Crispy Adai Dosa Recipe – How to Make Adai Dosa
- Upma Breakfast Muffins – High Protein
- Khaman Dhokla Recipe – Steamed Gram Flour Cake
Healthy Vegetable Pancakes – Vegan, Gluten-Free
Vegetable pancakes, a healthy and flavorful twist on traditional korean pancakes. Packed with vegetables like bell pepper, carrots, and onion, these pancakes are tasty and a great way to get in some extra nutrients.
4.60 from 5 votes
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Appetizer, Breakfast, Dinner, Lunch
Cuisine Indian, Inter-continental
Servings 2
Calories 349 kcal
Ingredients
- 1 bell pepper
- 1 red onion
- 3 scallions
- 1 carrot
- 3 cloves garlic minced
- 1 or 2 green chili peppers chopped (depending on desired level of heat)
- 1/2 tsp red chilli powder
- 1/4 tsp ground turmeric
- 1/2 tsp ground coriander seeds
- 1 cup chickpea flour 100 g
- 1/4 cup cornstarch 40 g
- Salt to taste
- 1/2 cup water plus more if required
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds optional
Instructions
Slice the vegetables (bell pepper, red onion, scallions, carrot) thin, lengthwise.
In a mixing bowl, add the sliced vegetables along with minced garlic, chopped green chili pepper, chickpea flour, cornstarch, salt, red chili powder, ground turmeric, and ground coriander seeds.
Mix well and gradually add 1/2 cup of water while stirring.
Continue to add more water if needed until the batter is a smooth consistency and not too thick or too thin.
Heat a shallow skillet over medium heat and add 2 tbsp of vegetable oil.
Pour half of the batter into the skillet and spread it out evenly.
Cook on medium heat for a few minutes, covered.
Start moving the pan with the handle to hear the sound of the bottom of the pancake. It should sound crispy.
Optionally sprinkle some sesame seeds on top of the uncooked side.
Flip the pancake and cook the other side until golden brown and crispy.
Remove from the skillet and place it on a chopping board. Slice into pieces.
Serve hot with mint coriander chutney or just some soy sauce.
Nutrition
Serving: 3gCalories: 349kcalCarbohydrates: 49.2gProtein: 9.2gFat: 13gSaturated Fat: 2.2gSodium: 92mgPotassium: 536mgFiber: 6.5gSugar: 8.3gCalcium: 84mgIron: 3mg
Keyword Savoury Pancakes, Vegan Pancakes, Vegetable Pancakes
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