Delicious and Healthy Vegetable Pancakes: Easy Recipe

As a vegan chef, I am always looking for creative ways to add vegetables to my meals. The vegan paleo vegetable pancakes recipe is one of my all-time favorites because it combines the goodness of gluten-free and vegan ingredients with the incredible flavor of Korean-inspired cuisine. These crispy vegetable fritters are a healthy and delicious way to eat your greens and root veggies.

If you are looking for a recipe that is both satisfying and nourishing, these vegetable pancakes will become your go-to. Whether you’re trying to consume more plant-based meals or simply love Korean cuisine, this recipe has everything you need – crunchy texture, savory taste, and loads of nutrients.

Not only are these pancakes delicious, but they are also low-carb and can be paired with a variety of dishes. From veggie burgers to Korean stews or even on their own as a snack; these savory pancakes will win over even picky eaters.

So let’s dive into the recipe and whip up some of these yummy gluten-free and vegan vegetable pancakes together!

Why You’ll Love This Recipe

Vegan Paleo Vegetable Pancakes
Vegan Paleo Vegetable Pancakes

Dear food enthusiasts,

Let me tell you why you are about to fall in love with this Vegan Paleo Vegetable Pancakes Recipe. Not only are they delicious, but they are also hearty, nutritious and easy to make! These crispy vegetable fritters are the perfect solution for anyone trying to add more greens into their diet while still indulging in some comfort food.

Not a fan of gluten? These pancakes are gluten-free and vegan-friendly, made with chickpea and almond flour, and packed with healthy zucchini, carrot, onion and green onion that give them a unique Korean taste. The combination of dried parsley, dried basil, garlic cloves, sea salt and arrowroot adds great texture and an explosion of flavors that will delight your senses.

These vegetable pancakes can be served as an appetizer or meal depending on the occasion. They can be enjoyed with a homemade veggie burger recipe or as a side dish to any entrée. You can even transform them into cauliflower fritters for a low-carb option or add some bananas for sweetness.

This recipe has it all! It’s healthy, tasty and versatile. Plus, it’s easy to customize according to your preferences. Whether you’re a vegan, paleo fan or just looking for ways to improve your diet, this recipe is perfect for you. Trust me; your taste buds will thank you later!

So grab your apron and let’s get cooking; these savory pancakes will soon become one of your favorite go-to recipes.

Ingredient List

 Fluffy and flavorful vegan paleo vegetable pancakes!
Fluffy and flavorful vegan paleo vegetable pancakes!

These are the ingredients you’ll need to make Vegan Paleo Vegetable Pancakes:
Dry Ingredients:

  • 1 cup chickpea flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp dried parsley
  • 1 tsp dried basil

Wet Ingredients:

  • 2 cups water
  • 2 tbsp ground flax seeds mixed with 5 tbsp water (let sit for 10 minutes)
  • 4 tablespoons coconut oil, melted


  • 1 medium onion, chopped finely
  • 3 medium zucchini, grated and squeezed dry with a towel
  • 1 large or 3 small carrots, grated
  • 2 medium sweet potatoes, grated

Green Onion Garnish:

  • 3/4 cup chopped green onion

Note: You can adjust the amount of vegetables to your liking.

The Recipe How-To

 These pancakes are a colorful and tasty way to start your day!
These pancakes are a colorful and tasty way to start your day!

Let’s dive straight into the recipe, Chef’s Vegan Paleo Vegetable Pancakes. Before beginning, it is essential to note that this recipe requires time and patience because we’re making magic happen here. Here’s how to make these gluten-free vegan pancakes:


  • 1 medium Onion
  • 3 Garlic cloves
  • 1 small Zucchini
  • 1 medium Carrot
  • 2 tablespoons chopped Green Onions
  • 2 cups Root Vegetables (Sweet Potato or Yam)
  • ½ cup Almond Flour
  • 1 cup Chickpea Flour
  • 1/4 cup Tapioca Flour
  • 4 tablespoons Arrowroot or Potato Starch
  • 1 tablespoon Baking Powder
  • 1 teaspoon Sea Salt
  • A pinch of dried Basil
  • A pinch of dried Parsley


First, preheat your oven to 375°F(190°C). Then:
1. Peel and chop all root vegetables into bite-sized pieces and steam them for 5 minutes until almost tender.
2. Add onion, garlic, carrot, and zucchini – finely chopped – in a large bowl.
3. In a different bowl, mix the chickpea flour, tapioca flour, almond flour, arrowroot/potato starch, baking powder, sea salt, dried basil and parsley.
4. Fold the dry ingredients into the large bowl with vegetables.
5. Add water one tablespoon at a time until you get a thick but flowy batter.
6. Heat a big skillet over medium heat with some coconut oil (or olive oil).
7. Use ½ cup measuring scoop (or however small or big you prefer your pancakes) to pour the batter onto the skillet as six or seven separate pancakes (depending on the size of your pan).
8. Cook until sides are crispy brown then flip and cook other side for about 2 minutes. Repeat for each pancake batter scoop.
9. Once all are cooked through (you may need to put them in the oven for a few extra minutes), top off with some chopped green onions.

Tip: Add any veggies you prefer or that are available in your pantry – cauliflower, spinach or peas would work great here too.

Take your time creating these savory pancakes as they’re worth every bite!

Substitutions and Variations

 Whip up a batch of these easy and healthy pancakes anytime!
Whip up a batch of these easy and healthy pancakes anytime!

As a vegan chef, I know firsthand that creativity in cooking often leads to delicious and unexpected results. So do not be afraid to experiment by substituting various ingredients to suit your taste preferences or dietary restrictions. Here are some substitutions and variations to consider when making these vegan paleo vegetable pancakes.

For those with gluten allergies, swap out the chickpea flour for an equal amount of sweet potato or brown rice flour. If you have nut allergies or want to change the flavor profile, almond flour can easily be replaced with tapioca flour.

If you do not have access to specific vegetables listed in the recipe, substitute them with similar root vegetables. For instance, radishes or parsnips can replace carrots, and turnips can stand in for zucchini.

For those looking for a low-carb option, cauliflower fritters gluten-free batter is an excellent substitution. It would lend more texture and add subtle sweetness while being low on carbohydrates.

Savoury fans don’t worry! These vegetable pancakes are an excellent base for any extras you might want to add extra savory goodness to it, such as seasoning the batter with kimchi pancake or veggie burgers recipe with caramelized onion.

Lastly, if you are a big fan of sweet pancakes but want a healthy twist on traditional banana pancakes, add 1 mashed ripe banana and 1 teaspoon of cinnamon or nutmeg instead of the herbs and garlic cloves for a boost of natural sweetness.

Remember that regardless of variations you choose in the recipe, the end goal is to make sure that your vegetable pancakes come out crispy on the outside and soft on the inside. Enjoy experimenting!

Serving and Pairing

 Plant-based perfection on your plate with these delicious pancakes!
Plant-based perfection on your plate with these delicious pancakes!

Imagine a platter of hot and crispy vegetable pancakes, fresh from the pan. The aroma of green onions, garlic, and dried basil fills the air, inviting you to take a bite. These vegan paleo vegetable pancakes are perfect for any meal of the day, whether it’s breakfast, lunch, or dinner. They can be served as a light snack, an appetizer or even as part of a meal.

When serving these savory delights, there are a variety of ways to make them shine. One great option is to serve them with dipping sauces such as soy sauce mixed with rice vinegar or sriracha aioli for a touch of heat. You could also go for creamy dips like tzatziki or hummus.

Another pairing that goes well with these vegetable pancakes is kimchi. It gives the dish an extra savory punch that you won’t be able to resist. You can also serve them with some hot soup on the side such as mushroom soup or tomato soup.

For a more substantial meal, try adding a side dish like a fresh salad or roasted vegetables to balance out the flavors and textures. These pancakes can also be made into sliders by sandwiching them between buns with lettuce and other condiments.

Finally, for dessert, some banana pancakes topped with fresh berries and maple syrup would make an excellent finish to this meal.

In conclusion, vegan paleo vegetable pancakes are versatile and can be enjoyed in many ways depending on your preference. Combine them with your favorite dipping sauce, side dishes and perhaps some dessert for an unforgettable dining experience!

Make-Ahead, Storing and Reheating

 These pancakes are a great way to sneak some veggies into your breakfast!
These pancakes are a great way to sneak some veggies into your breakfast!

As tempting as these vegan paleo vegetable pancakes may be, you might not always have the time or energy to prepare them fresh every day. Thankfully, with just a little bit of planning, you can easily make these ahead of time for a quick and nutritious breakfast or snack throughout the week.

To store the pancakes, simply let them cool completely and place them in an airtight container in the fridge for up to five days. It’s a good idea to separate each pancake with a layer of parchment or wax paper to prevent them from sticking together. Alternatively, you can also freeze the pancakes for up to two months by wrapping them individually in plastic wrap and placing them in a resealable bag before storing them in the freezer.

When it comes time to reheat your pancakes, there are several different options depending on your preference. If you want them to be crispy and hot like they just came out of the pan, you can heat them up in a non-stick skillet over medium heat for 2-3 minutes on each side until heated through. Alternatively, you can also reheat them in the toaster or toaster oven until crispy.

If you prefer a softer texture, you can simply microwave the pancakes on high for 30 seconds to 1 minute until heated through. Whatever method you choose, be sure to keep an eye on your pancakes so they don’t overcook and become dry or burnt.

By making these vegan paleo vegetable pancakes ahead of time and storing them properly, you’ll never have to skip breakfast or reach for less nutritious options when you’re short on time.

Tips for Perfect Results

 Gluten-free, dairy-free, and totally delicious!
Gluten-free, dairy-free, and totally delicious!

Creating the perfect vegetable pancakes can seem like a daunting task, but with a few simple tips and tricks, you’ll be flipping savory and crispy pancakes in no time. As an articulate assistant for a vegan chef, I have helped prepare and perfect this vegan paleo vegetable pancake recipe to ensure that every pancake turns out perfectly. Here are some tips to aid you in perfecting your pancakes:

1. Don’t Overmix the Batter

Mixing the batter too much can change the texture of the final product. It can result in tough and dense pancakes instead of light and airy ones. Instead, gently mix the batter until all ingredients are incorporated.

2. Use a Non-Stick Pan

Using a non-stick pan ensures that the pancakes release easily from the pan without sticking, breaking or crumbling apart. Also, make sure that your pan is sufficiently hot before spooning your batter onto it.

3. Try Different Vegetables

Experiment with different vegetables such as spinach, mushrooms, or bell peppers to add more flavors and texture to your pancake recipe. You could also try using kimchi or adding mashed sweet potatoes to your pancake mix.

4. Be Mindful of Salt Measurements

Be careful not to over-salt, for it can mask the natural flavors of vegetables in your pancake mix. Always use kosher or sea salt, and start by adding just half expecting you can always add more later when you taste test.

5. Add Toppings

Incorporate toppings like green onions, garlic cloves or dried parsley/basil to add extra flavor and texture to your savory pancakes. You could also make delicious dip for these savory vegan vegetable pancakes by mixing soy sauce and rice vinegar or making a peanut sauce using almond butter, garlic, ginger and maple syrup.

By keeping these tips in mind, you will guarantee yourself some tasty treats with crispy golden edges, resulting in perfect vegan paleo vegetable pancakes every time!

Bottom Line

In conclusion, this vegan paleo vegetable pancakes recipe is a must-try for anyone looking for a delicious and healthy meal. With a combination of nutritious vegetables and gluten-free ingredients, these pancakes are perfect for any time of the day. Not only are they easy to make, but they also taste great!

By using the keywords from our list as guidance, you can always modify this recipe to your liking. For example, you could make Korean vegetable pancakes by adding kimchi or swap out the veggies with ones that you prefer. You could make it into a veggie burger recipe or even use it as a low-carb side dish.

Whether you’re a long-time vegan or just looking to add more plant-based meals into your diet, these vegetable pancakes have got you covered. They are perfect for breakfast, lunch, dinner or as a snacking option too.

So why not give this recipe a try and see how delicious and versatile vegan cooking can be? I’m confident that once you’ve tried these pancakes, they will become a go-to meal in your household. Enjoy!

Vegan Paleo Vegetable Pancakes

Vegan Paleo Vegetable Pancakes Recipe

From The Vegan Paleo cookbook
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Servings 8 patties
Calories 115.3 kcal


  • 1 small zucchini
  • 1 medium yellow squash
  • 1 medium carrot
  • 1/2 onion
  • 1 cup almond flour
  • 4 tablespoons arrowroot or 4 tablespoons potato starch
  • 2 crushed garlic cloves
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • salt & pepper
  • 2 tablespoons coconut oil
  • diced avocado & green onion (to garnish) (optional)


  • Shred all vegetables.
  • Mix with almond flour, starch, and seasonings.
  • Make 8 patties.
  • Heat a large skillet medium high and add oil to melt.
  • Fry until golden brown on each side.

Add Your Own Notes


Serving: 124gCalories: 115.3kcalCarbohydrates: 12.9gProtein: 1.4gFat: 7.1gSaturated Fat: 6gSodium: 18.5mgFiber: 1.9gSugar: 3.3g
Keyword < 30 Mins, Free Of..., From Scratch, Lactose-free, Onions, Vegan, Vegetable, Weeknight
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