Vegetable Pancakes with Carrot, Spinach and Sweet Potato | Vegan + Gluten-free

Step 1

If you are using fresh spinach, start by wilting them in a skillet. Then cut into small pieces.

Step 2

In a large mixing bowl, add the chickpea flour, salt, turmeric powder and baking powder. Whisk to combine.

Step 3

Add the water and whisk well to remove any lumps.

Step 4

Add the cooked mashed sweet potato and mix well into the batter.

Step 5

Now add the chopped coriander leaves, cooked spinach and grated carrots.

Step 6

The consistency of the batter is rather thick with all the vegetable well "glued" together. You may adjust the water with a few more tablespoons if you feel the batter is too stiff.

Step 7

Heat a non-stick frying pan or skillet on medium. Lightly brush the pan with a little oil.

Step 8

Laddle some of the batter on the hot pan and spread the batter around to make a rather thin pancake.

Step 9

Cook for 3 minutes on one side then flip and cook for another 3 minutes. Flip again and cook for a final one minute. Then remove from the pan and place into a serving plate.

Step 10

Repeat for the rest of the batter.