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


Vegetable Pancakes with Carrots, Spinach and Sweet Potato, Vegan, Glutenfree

Half confounded, half amused, for a moment I just stood staring at the three bags of sweet potatoes that had just been delivered to my door. I often order my grocery online when the weather gets a little hostile over here and especially the bulky items like potatoes and non-dairy milk cartons. Otherwise, we do all our groceries on foot. Although, a 20-minute walk (each way) in freezing sub-zero temperatures or even just above zero with wind chill is not always a pleasant trip.

A few weeks ago, I thought I was ordering three sweet potatoes (amongst other grocery items) but I was quite bemused when I got three bags instead. Very strange, as I had put the same order before and received just three sweet potatoes. The store must have had a glitch on their system or the staff misunderstood, which really happens every now and then with online grocery shopping.

Vegetable Pancakes with Carrots, Spinach and Sweet Potato, Vegan, Glutenfree

For the high-carb vegans out there, this would probably have been a normal order but for my case, as much as I love sweet potatoes, I do not consume them in such vast quantities in a short period of time. It is just the two of us here and unless I incorporate the sweet potatoes in recipes, Kevin does not eat a whole lot of them on their own, that is plain baked or steamed.

Creative mode: ON; I knew I had to use them in any way I could! Pre-cooking a few at a time and storing them in the fridge, ready to be used, helped me along the way whenever creativity would strike; it had better struck everyday lest the sweet potatoes would go bad before I’d have a chance to use them up. Starting with sweet potato bread, I moved on to incorporating a little bit in mashed form in sauces. By the way, I remembered a recipe I wanted to try and adapted it to my taste; it came out brilliant. I have now adopted the habit of adding a little sweet potato puree in most sauces and it does a fantastic job both for a touch of sweetness and as a thickener. Steadily, I managed to use up two bags pretty quickly.

Vegetable Pancakes with Carrots, Spinach and Sweet Potato, Vegan, Glutenfree

Well, every cloud has a silver lining and I soon came up with a few new recipes that is worth keeping and re-using. One of them being these vegetable pancakes. Savoury pancakes are quite a regular brunch at the Lovlie Cocoon, especially on weekends. Adding a couple of dollops of sweet potato mash to the batter made a tasty difference. The pancakes turned out fluffier on the inside with just the right hint of sweetness and slightly caramelised on the outside for a satisfying crispiness. Kevin asked for more and we made these pancakes three days in a row and even had them for dinner; I decided it was time to share the recipe.

Vegetable Pancakes with Carrots, Spinach and Sweet Potato, Vegan, GlutenfreeVegetable Pancakes with Carrots, Spinach and Sweet Potato, Vegan, Glutenfree

Altering the vegetables with what you have on hand, makes this recipe very versatile. In this version, I am using carrots and spinach but feel free to substitute with other vegetables like cabbage, kale, bok choy, any other greens or scallions, anything really.

Watch the video for the step by step process.

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

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Ingredients (about 10 pancakes depending on what size you make them)
1 cup [100g] chickpea flour (also known as gram flour or besan)
1 teaspoon turmeric powder
1/2 teaspoon baking powder (I use Bob’s Red Mill double acting gluten-free aluminium-free baking powder)
3/4 cup [180ml] water (adjust at the end if you feel the batter is a little stiff)
1/3 cup [65g] cooked mashed sweet potato
1 cup [50g] coriander leaves (cilantro), finely chopped
2 cups [180g] carrots, grated
1 cup cooked spinach (lightly wilted, from 4 cups [100g] fresh spinach)
Salt to taste
Oil for light brushing when cooking

If you are using fresh spinach, start by wilting them in a skillet. Then cut into small pieces.
In a large mixing bowl, add the chickpea flour, salt, turmeric powder and baking powder. Whisk to combine.
Add the water and whisk well to remove any lumps.
Add the cooked mashed sweet potato and mix well into the batter.
Now add the chopped coriander leaves, cooked spinach and grated carrots.
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.
Heat a non-stick frying pan or skillet on medium. Lightly brush the pan with a little oil.
Laddle some of the batter on the hot pan and spread the batter around to make a rather thin pancake.
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.
Repeat for the rest of the batter.

Notes: You may make larger pancakes if you want to cook up the batch more quickly. Then you may cut them into quarters or even smaller bite size pieces and serve as finger foods or party nibbles.

 

5.0 from 2 reviews
Vegetable Pancakes with Carrot, Spinach and Sweet Potato | Vegan + Gluten-free
 
Prep time
Cook time
Total time
 
These savory vegetable pancakes are very tasty and versatile. You can use other vegetables like cabbage or kale, depending on what you have on hand. If you decide to omit the sweet potato puree in the batter, add 2-3 tablespoons of water.
Author:
Recipe type: Breakfast/Brunch
Yield: 4-10 pancakes depending on size
Ingredients
  • 1 cup [100g] chickpea flour (also known as gram flour or besan)
  • 1 teaspoon turmeric powder
  • ½ teaspoon baking powder
  • ¾ cup [180ml] water (adjust at the end if you feel the batter is a little stiff)
  • ⅓ cup [65g] cooked mashed sweet potato
  • 1 cup [50g] coriander leaves (cilantro), finely chopped
  • 2 cups [180g] carrots, grated
  • 1 cup cooked spinach (lightly wilted, from 4 cups [100g] fresh spinach)
  • Salt to taste
  • Oil for light brushing when cooking
Instructions
  1. If you are using fresh spinach, start by wilting them in a skillet. Then cut into small pieces.
  2. In a large mixing bowl, add the chickpea flour, salt, turmeric powder and baking powder. Whisk to combine.
  3. Add the water and whisk well to remove any lumps.
  4. Add the cooked mashed sweet potato and mix well into the batter.
  5. Now add the chopped coriander leaves, cooked spinach and grated carrots.
  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.
  7. Heat a non-stick frying pan or skillet on medium. Lightly brush the pan with a little oil.
  8. Laddle some of the batter on the hot pan and spread the batter around to make a rather thin pancake.
  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.
  10. Repeat for the rest of the batter.
  11. Notes: You may make larger pancakes if you want to cook up the batch more quickly. Then you may cut them into quarters or even smaller bite size pieces and serve as finger foods or party nibbles.

 

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23 Comments

  • As mi
    April 13, 2015 at 11:51 am

    Awesome recipes.
    Hard to find easy, healhy, vegan and gluten free recipes. Gonna try this one. Thank you.

  • Lovlie Veganlovlie
    April 13, 2015 at 12:30 pm

    Thank you. I'm glad you like the recipes. I had a look at your blog. You have some nice Mauritian recipes too. 🙂 I cannot seem to find the comment section on your blog though.

  • Mihl
    April 13, 2015 at 1:06 pm

    I never know what to do with sweet potatoes. I cannot really get into them. But your recipe looks awesome and I'm gonna try it. It's a good way to broaden my horizon:)

  • awildveganadventure
    April 13, 2015 at 8:14 pm

    Hi there! I'd like to know if I can cook this same recipe without the cooked potato. Should it be the same or will it change drastically? Thanks! And awesome recipe!

  • Lovlie Veganlovlie
    April 13, 2015 at 8:18 pm

    Yes, you can make this without the sweet potato. You may need to add a little more water then. Wait until you've added all the vegetables and see if the batter is a little stiff or test by cooking the first pancake and see if you like the texture (then add a few tablespoons of water to the batter if required).

  • Joey
    April 15, 2015 at 12:55 pm

    I know this would be right up my street. I'm a recent convert to the joys of sweet potato for sauces (vegan mac and cheese with a sweet potato sauce was a real revelation for me!) and I love veggie fritters and pancakes in all their forms. I'm not sure I'd be overjoyed if three bags of sweet potatoes landed on my doorstep, but if it was an excuse to make these pancakes, I wouldn't complain too hard.

  • Lovlie Veganlovlie
    April 15, 2015 at 1:15 pm

    For a long while, I've been having them just baked or steamed on their own, until I started to incorporate them in a few recipes and thought they work well. So yes, it's definitely an ingredient that can be used in a lot of different ways.

  • Lovlie Veganlovlie
    April 15, 2015 at 1:18 pm

    Vegan mac and cheese with sweet potato? Wow, I'd love to try this one. I still got a few to use up. Luckily the bags were not extra big. They were about 2kg each but still 6kg of sweet potatoes is quite a lot for me when it's unexpected.

  • chow vegan
    April 17, 2015 at 3:01 am

    Wow, those are some tasty looking veggie pancakes! Awesome job of using up all the sweet potatoes and in such creative ways. 🙂

  • blessedmama
    April 19, 2015 at 11:37 pm

    Wow, that is one creative dish! I was so surprised when I found you on YouTube, yay! I'm just a lurker, though, since I don't have a YT account. 🙂

  • Lovlie Veganlovlie
    April 20, 2015 at 12:48 am

    It was a good opportunity for me to test out some new recipes too. 🙂

  • Lovlie Veganlovlie
    April 20, 2015 at 12:49 am

    The Youtube Channel is still a rather recent thing. I started a few years ago but then dropped it. But recently I got at it again. Happy lurking! 😀

  • Rika
    April 28, 2015 at 10:53 am

    That looks amazing, they look like 'eggy' pancakes already! What a clever way to use these sweet potatoes…I want to soak them in a saucy chili sauce already!

  • Helen
    January 10, 2016 at 2:13 pm

    I can’t wait to try this recipe but can I replace the chickpea flour with rice or oat flour ?

    • veganlovlie
      January 10, 2016 at 7:24 pm

      Rice flour will work I think (although I haven’t tried it), it will not be the same taste though. Oat flour might cause the texture to remain too moist or it will take longer to cook, I am guessing this from the plain oat pancakes I sometimes make, they tend to be more moist.

  • Nia
    May 23, 2016 at 4:18 pm

    Hi, does the batter store well? Or best to use it all up? Just cooking for two over here! Maybe cook it all and store the pancakes in the fridge? Newbie chef

  • Nilisha
    June 15, 2016 at 1:14 am

    Love your recipes!
    I don’t really like cooking but your recipes are so tempting that I always give them a try! Turns out yum! 🙂
    Thank you for the amazing recipes!
    Regards 🙂

    • veganlovlie
      June 15, 2016 at 2:21 am

      You’re welcome and thank you so much Nilisha. It really pleases me to hear this. If you are on social media, you can send me a little snap of the food you’ve made. I’d be so happy to share it on my social pages. 🙂

  • gdo
    November 8, 2016 at 3:21 pm

    Sounds delicious but with what kind of vegetables can we replace the spinach? Thanks for the receipe.

    • veganlovlie
      November 8, 2016 at 3:41 pm

      Hi gdo, you can replace the spinach with other greens like kale, bok choy. Or you can use some grated courgette (zucchini). You don’t need to precook the courgette. Just add it with the carrots but make a thicker batter as it will ooze out some liquid as the pancake cooks.

  • gdo
    November 8, 2016 at 3:22 pm

    Sounds delicious but with what kind of vegetables can we replace the spinach? Thanks for the recipe.

  • Jerry
    February 17, 2017 at 9:22 am

    Looks delicious, do you think a gf flour would work?

    • veganlovlie
      February 18, 2017 at 12:42 am

      It depends on the blend and ratio of starch to flour. I know rice flour with 1 tablespoon of cornstarch works.

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