Savory Pumpkin Pancakes
Jazz up your morning breakfast with these healthy and simple Savory Pumpkin pancakes. These hearty and filling pancakes are packed with fresh veggies and pumpkin puree. Crispy on the outside and incredibly moist in the middle – just the way I like it!! A gluten free and vegan recipe.
Growing up, Savory pancakes was one of my favorite go-to breakfast recipe. It still is a favorite in my house. Traditionally, savory pancakes are referred to as besan ka puda or besan ka chilla meaning pancakes made of chickpea flour and are made with onions and few spices. But for an extra dose of nutrients, I like to add chock full of veggies and since it’s fall, how about some – Savory Pumpkin Pancakes.
These fluffy and light pancakes are super easy to make and the best part about this recipe is that you can play around with the ingredients. I have tried all kind of combos –
- Instead of pumpkin puree add beetroot puree for rich red colored pancakes.
- Veggies like zucchini, bell pepper, spinach will add more flavor.
- Non gluten-free option – Try making this same recipe with whole wheat flour. Tastes amazing and is healthy too!
- Boiled quinoa works wonders.
RECIPE DETAIL – I have kept the recipe very simple and have used all the veggies that I had on hand. Let’s begin the recipe by chopping and shredding your veggies. To ensure that the veggies cook through, make sure they are thinly shredded and chopped. Feel free to add or subtract spices as per taste.
Pumpkin puree adds a nice touch and flavor to these pancakes. Combine everything in a bowl and pour in soda water. Soda water will make make the pancakes light and fluffy.
Batter consistency should be neither thick nor too thin. From here on the recipe is straightforward. Spoon batter on a hot greased griddle and cook until golden brown in color.