Savoury Vegetable Pancakes

Don’t be fooled by the word pancakes, this recipe can be eaten for breakfast lunch or tea. In fact I encourage you to try it as a midweek dinner because it is super simple to make. Paired with some freshly poached eggs, avocado, grilled tomatoes, sautéed spinach and mushrooms you have a balanced meal fit for a very healthy king.

On another note for those following along on my infant nutrition education these are an amazing baby/kid friendly food. They are made using besan flour which is ground chickpeas and a really great food ingredient to be getting into our baby loves. If you have forgotten why or maybe you missed it, see video #5 in my infant nutrition series on IGTV or FB video uploads.

Enjoy these yummy pancakes, I am beyond excited to share them with you.


1 cup besan flour

1 teaspoon garam masala

1/4 teaspoon ground turmeric

1/4 teaspoon sea salt

1 cup water

1/2 cup grated zucchini (approx 1 small)

1/4 cup grated pumpkin

Olive oil for frying


In a bowl whisk together the besan flour, spices and salt. Pour in the water and give it a good whisk until well combined and smooth (the batter will be quite liquid-y this is what you want). Add in the grated vegetables and mix again until combined.

Heat a non-stick fry pan with a good glug of olive oil on medium heat, you don’t want it too hot otherwise it will burn the outside of the pancakes, a slow and steady cook is where it’s at. Scoop approx 1/4 cup of the batter into the fry pan (you may be able to fit 2-3 in at one time). Cook on one side for atlas 1 good minute. You will see bubbles appear and the sides start to dry out. Flip and cook for a further minute. Continue to do this until the batter is gone. These are now ready to be served and eaten.

Reubs eyeing off his lunch - a great food for the whole family

Reubs eyeing off his lunch - a great food for the whole family