These vegan and gluten-free savoury zucchini pancakes are so easy to prepare. They're made with gram flour, grated zucchini and herbs and spices.
Courgette pancakes have been my go-to vegan breakfast for a few months now. They take less than 10 minutes of prep and are super filling, especially for the days I'm working!
They're made simply with besan, also known as gram flour. I add in grated courgette with a little green chilli for heat and some spices such as cumin.
You may also like these moong dal pudla or chilla which are made with yellow lentils or these carrot chilla made with besan.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Besan
- Rice flour
- Grated courgette
- Green chillies, ginger and garlic paste
- Cumin powder or cumin seeds
- Bicarbonate of soda (optional)
- Salt and black pepper
- Coriander leaves
- Oil
Serving Suggestion
Courgette pancakes are great as a filling breakfast, brunch or lunch. Great with Ginger Chai (tea) or Sweet Lassi.
Serve courgette pancakes topped with an Indian chopped kachumber salad and sliced avocado.
I also like it alongside Indian tofu scramble and a side salad.
Storage
Courgette pancakes are best eaten immediately after cooking to enjoy them at their best. However, leftovers can be kept in the fridge for a day and reheated in the microwave.
You could prepare the batter in advance (without adding soda) for up to a day as well.
To freeze, layer each pancake in between parchment. Freeze for up to 3 months and allow to thaw at room temperature before reheating.
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📖 Recipe
Courgette (Zucchini) Pancakes (Vegan)
Equipment
- grater
- Frying pan or griddle
Ingredients
- 1 cup besan chick pea flour
- ¼ cup rice flour optional
- 1 cup courgette zuchini/dudhi
- ¼ cup onion finely chopped (optional)
- 2 tablespoon green chillies finely chopped (optional)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon ground cumin
- 2 tablespoon coriander chopped
- ¼ teaspoon baking soda optional
- salt
- ½ teaspoonsp black pepper freshly ground
- 3 tablespoon oil
Instructions
- Grate courgette using a grater.
- Add all the ingredients in a big mixing bowl except oil and combine everything.
- Add water little by little and make a pourable batter.
- Heat a tablespoon of oil in a skillet or frying pan over medium heat. Scoop 2–3 tablespoons of batter per pancake into the pan and flatten slightly.
- Cook for 2-3 minutes or until the pancake is developing bubbles on the top surface and is golden brown on the bottom
- Drizzle very little oil around the edges of the pancake. Flip the pancake over and cook for a further minute or until golden.
- Remove from the heat. Repeat with the remaining batter. Always remember to stir the batter before you use it.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in August 2012.
Hayley Dhanecha says
These have been on rotation in our kitchen for months now and I keep coming back to them because the whole batter takes less than 10 minutes to pull together, the besan and grated courgette with a little green chilli and cumin is such a simple but brilliant combination and they are on the table before I have even had time to think about what else to make.
Sayantani Mahapatra Mudi says
thanks for sharing this recipe. hubby and the kiddo loves savory items for b'fast. will make this soon.
Shobha says
The pancakes look awesome..they are not oily at all...doodhi is not available here..maybe I will try woth some other vegetable.
jcookingodyssey says
Shobha, Thank you..you can try White pumpkin, Marrow or Zuccini.
Thank you Deepa,Anu and Vijiyalaxmi..
Hamaree Rasoi says
Healthy and delicious pancakes. My ideal breakfast.
Deepa
hotpotcooking says
Healthy and yum