Vegan Cucumber Pancakes are a tasty and refreshing breakfast option. These yummy pancakes are prepared with rice flour, cucumbers, ginger garlic paste, and chickpea flour. Vegan Cucumber Pancakes are delicious, versatile, and nutrient-rich. Cucumbers are a fantastic complement to any diet because they are high in potassium and vitamin K. Complex carbohydrates which can help you stay active and energized throughout the day, are also present in the pancakes. It is an appealing, delicate, and soothing dish. Each serving of two pancakes provides a good amount of vegetables, 6 grams of fiber, and 11 grams of protein. Let’s prepare the pancakes with the directions (listed below).
STATS
- Course: Breakfast
- Cuisine: Indian
- Diet: Gluten-free, Vegan, Nut-free, soy-free
- Preparation Time: 10 minutes
- Cook Time: Twenty minutes
- Total Time: Thirty mins
EQUIPMENT
- Grater
- One bowl
- Two spoon
- Nonstick Griddle
- Pastry brush
- Rubber spatula
- Serving plate
INGREDIENTS
- Three medium-sized cucumbers
- Half a cup of rice flour
- Chickpea flour 2 cups
- Ginger garlic paste 1 tbsp
- Half a grated red onion
- Green chili peppers one to two
- One-fourth cup of mint leaves
- Salt, add to taste
- Avocado oil 2 tbsp
INSTRUCTIONS
- Grate the cucumber with the help of a grater.
- Next, add rice flour, salt, green chilies, mint leaves, grated cucumber, chickpea flour, ginger garlic paste, and red onion to a bowl.
- Combine all items with a spoon.
- For ten minutes, we will set aside the bowl.
- After that, slowly pour the water into the cucumber mixture.
- Add it until a firm but not flowy pancake dough forms.
- After that, warm the griddle on moderate to high fire.
- Next, coat the bottom of the griddle with the avocado oil with the help of a pastry brush.
- Then, scoop out the pancake batter with a spoon.
- Shift the pancake batter to the griddle.
- We will prepare twelve pancakes using a third-cup measure.
- Simmer the pancakes until the edges are dull golden.
- After that, change the pancake side so that it simmers completely.
- The tasty and savory cucumber pancakes are ready.
- Shift the pancakes to a plate and enjoy.
SERVING SUGGESTIONS
- Serve the yummy pancakes with roasted tomatoes, vegan sausages, or tofu scramble.
- Enjoy the savory pancakes with vegan cucumber yogurt dip or vegan sour cream.
- Pair this dish with miso soup or a tofu omelet.
- Accompany this dish with bite-sized snacks or various chutneys.
TIPS
- Opt for fresh and fewer seeds of cucumbers to create these pancakes.
- Press the grated cucumbers with your hands before incorporating them into the other items.
- Utilize a non-stick pan or griddle to prevent the pancakes from sticking.
- Flip the pancakes with a rubber spatula.
- Choose a flour that is suitable for pancakes such as whole-wheat or chickpea flour.
STORAGE INFORMATION
Fridge:
- Preserve the pancakes in a closed container and refrigerate them for 7 to 10 days.
Freezer:
- We will freeze the cooked pancakes not the batter. Transfer the pancakes into a sealed box or packed in a plastic sheet. Then, freeze them for ninety to one hundred twenty days.
Reheating:
- Rewarm the frozen cucumber pancakes in a microwave. We can also reheat them on the griddle.
FAQs
Which cucumber variety is the best?
- You can use any cucumber, although English cucumbers are suggested because they contain fewer seeds.
Can I add other items to the batter?
- Yes, we can incorporate additional fresh vegetables like tomatoes, bell peppers, spices, onions, and herbs.
Which type of flour works best to prepare these pancakes?
- You can utilize gluten-free mixes, whole-wheat flour, or all-purpose flour. In certain traditional variations, rice flour is also used.
NUTRITIONAL INFORMATION/SERVING
Per Serving Size 2 cucumber pancakes
Total servings 12 pancakes
Calories 264 kcal
Total Fat 8 g
Carbohydrates 37 g
Dietary Fiber 6 g
Protein 11 g
Sugar 6 g
Sodium 30 mg
Iron 2 mg
