Namaste! I’m Arun Sharma, and I’m excited to share with you my take on the Vibrant Turmeric Zucchini Pancakes. Growing up in India, turmeric has always been a staple spice in my kitchen. Not only is it flavorful and colorful, but it’s also known for its medicinal properties in Ayurveda, India’s traditional health system. Plus, zucchini is in season, and I love finding new ways to incorporate it into my dishes. These pancakes are the perfect fusion of my Indian roots and my love for healthy, plant-based food.

Arun is a travel enthusiast who loves to explore new cultures and cuisines. He’s an avid hiker and has climbed some of the tallest mountains in his home country. When he’s not traveling, he enjoys playing the sitar and learning about holistic wellness practices.

Arun Sharma currently resides in United States of America and grew up in India.

Did you know that pancakes have been around since ancient Greece and Rome? They were made with ingredients such as wheat flour, olive oil, honey, and milk. Today, pancakes have evolved globally, and we can find a different kind of pancake in every corner of the world. The Vibrant Turmeric Zucchini Pancakes draw inspiration from Indian cuisine’s gram flour (besan) pancakes and Middle Eastern cuisine’s zucchini fritters (kofta). Chickpea flour is a gluten-free and protein-packed alternative for wheat flour, while zucchini adds a lovely texture and moisture. And let’s not forget about turmeric’s curcumin, a powerful antioxidant that gives the pancakes their glowing yellow hue.

In today’s health-conscious world, it’s essential to find dishes that are both nutritious and delicious. The Vibrant Turmeric Zucchini Pancakes satisfy both criteria. They are low in carbohydrates, high in fiber, and packed with plant-based protein. Plus, they are versatile and customizable. You can use any vegetables in your fridge to add more flavor and nutrients. You can also serve them as a savory breakfast or brunch, or as a party appetizer. And let’s not forget that they are Instagram-worthy! So, grab your skillet and join me in making these Vibrant Turmeric Zucchini Pancakes. Trust me; your taste buds and body will thank you.

What you need

Are you ready to taste the rainbow? These Vibrant Turmeric Zucchini Pancakes are not only a feast for the eyes but also a burst of healthy and tasty ingredients. Grated zucchini, red onion, and garlic provide moisture and flavor, while chickpea flour, turmeric, and cumin form the base of the pancake batter, making them gluten-free and packed with plant-based protein and fiber. What’s more, turmeric’s active compound, curcumin, gives the pancakes their sunny yellow hue and anti-inflammatory and antioxidant benefits. The recipe is easy to make, involving grating the zucchini, mixing the batter, and cooking the pancakes on a skillet. You can customize the pancakes by adding more veggies or seasoning, and serve them with a dollop of Greek yogurt or chutney for a tangy twist. These zucchini pancakes are perfect for a colorful and healthy breakfast, brunch, or appetizer, and are guaranteed to impress your taste buds and Instagram feed.

Ingredients:

• Zucchini – Zucchini is the star of this recipe, providing moisture, fiber, and vitamins. You can substitute it with yellow squash or other green veggies.
• Turmeric – Turmeric adds a beautiful golden color to the pancakes, as well as a warm, earthy flavor and a boost of antioxidants. If you don’t have fresh turmeric, you can use dried turmeric powder.
• Chickpea flour – Chickpea flour, also known as gram flour, is a gluten-free alternative to wheat flour that provides protein, fiber, and nutty flavor. You can swap it with other gluten-free flours such as rice flour or almond flour.
• Red onion – Red onion adds a sweet and tangy flavor to the pancakes, as well as crunch and color. You can use yellow onion or shallots instead.
• Garlic – Garlic adds depth and aroma to the pancakes, as well as health benefits such as anti-inflammatory and anti-bacterial properties. You can use garlic powder or ginger instead.
• Cumin – Cumin is a warming spice that complements the earthy flavors of the zucchini and turmeric. You can use coriander or smoked paprika for variation.
• Salt – Salt enhances the flavors in the pancakes and balances the sweetness of the zucchini. You can use sea salt, Himalayan salt, or kosher salt.
• Black pepper – Black pepper adds a spicy kick to the pancakes and helps with the absorption of turmeric’s compounds. You can use white pepper or red chili flakes for heat.
• Cilantro – Cilantro is an herb that adds freshness and citrusy notes to the pancakes, as well as color. You can use parsley or basil if you don’t like cilantro.
• Coconut oil – Coconut oil is a healthy fat that provides richness and flavor to the pancakes, as well as medium-chain triglycerides that support brain function. You can use ghee or olive oil instead.

Utensils:

• Grater
• Mixing bowl
• Measuring cups and spoons
• Whisk
• Skillet – A non-stick skillet is recommended to prevent the pancakes from sticking
• Spatula – A flat spatula is ideal for flipping the pancakes
• Oven mitts – Optional, depending on your skillet and stove

Turmeric: The Golden Spice that Boosts Flavor and Health

Turmeric is a root powder that belongs to the ginger family and has been used as a spice and medicine for centuries in India, China, and Southeast Asia. Its vibrant yellow color comes from the active compound curcumin, which has anti-inflammatory, antioxidant, and anti-cancer properties, among other benefits. In this recipe, turmeric adds a warm and earthy flavor to the zucchini pancakes, as well as a dose of color and nutrients. It’s interesting to note that turmeric is also used in traditional Ayurvedic and Chinese medicine to treat various conditions, from digestive issues to skin problems. As Arun Sharma is passionate about holistic health and natural remedies, turmeric is a staple spice in their kitchen. They love to add it to curries, smoothies, and even tea, for its versatility and health benefits.

Chickpea Flour: The Gluten-free, Nutritious, and Versatile Flour

Chickpea flour is made from ground chickpeas, also known as garbanzo beans, and is a popular staple in many cuisines around the world, from Indian pakoras to French socca. It’s a gluten-free alternative to wheat flour that’s rich in protein, fiber, vitamins, and minerals, such as iron, folate, and zinc. In this recipe, chickpea flour not only adds a nutty and savory flavor to the pancakes but also provides a good source of plant-based protein and complex carbs, making them a filling and satisfying meal. What’s interesting about chickpea flour is also its versatility in different recipes, such as omelets, fritters, and flatbreads. Arun Sharma loves to use chickpea flour in their gluten-free baking, especially for pizza crust and bread, as it creates a crispy texture and adds a depth of flavor.

What to serve it with?

I love to serve these Vibrant Turmeric Zucchini Pancakes with a side of fresh mint and cilantro chutney. Mint and cilantro chutney is a staple condiment in Indian cuisine that pairs perfectly with any savory dish. The combination of mint’s coolness and cilantro’s herbaceousness adds another layer of bold flavors to the pancakes. Plus, the chutney’s vibrant green color complements the pancakes’ yellow hue, making it a feast for the eyes as well. This chutney is particularly dear to me because I grew up eating it with many traditional dishes in India, and it always reminds me of home. Whether it’s for breakfast, brunch, or a party appetizer, this chutney takes these pancakes to the next level and is a must-try.

Summary

Thank you for joining me on this Vibrant Turmeric Zucchini Pancakes journey. I hope you enjoyed switching up your pancake game and trying new flavors while keeping it healthy. Let me know in the comments what vegetables or spices you added to make this recipe even more fantastic, or how you served it. Did you enjoy the mint and cilantro chutney, or did you pair the pancakes with something else? As always, I’m eager to hear your feedback and stories. Until next time, happy cooking, and keep exploring new horizons of flavor!

Here’s the recipe:

Vibrant Turmeric Zucchini Pancakes: A Savory Delight Bursting with Health Benefits!

Arun Sharma

These savory and colorful turmeric zucchini pancakes are a delicious and healthy alternative to traditional pancakes. They're packed with flavorful vegetables, aromatic spices, and are gluten-free!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Appetizer, Breakfast, Side Dish

Cuisine Indian, Mediterranean

Servings 4

Equipment

• grater
• Mixing bowl
• Measuring cups and spoons
• Whisk
• Skillet
• spatula
• Oven mitts

Ingredients

  

• 2 medium, grated Zucchini
• 1 teaspoon Turmeric
• 1 cup Chickpea flour
• 1 small, finely chopped Red onion
• 2 cloves, minced Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup, chopped Cilantro
• 2 tablespoons Coconut oil

Instructions

 

• Grate the zucchini - Grate the zucchini on a box grater or a food processor with a grater attachment. Place the grated zucchini in a bowl and sprinkle with 1/2 teaspoon of salt. Let it sit for 10 minutes to release its moisture, then drain and squeeze out the excess liquid using a clean dish towel or cheesecloth. - Make sure to use medium-sized zucchini that are firm and fresh. You can also add more veggies to the pancake batter, such as grated carrots, chopped bell peppers, or sliced mushrooms, for extra nutrition and flavor.
• Mix the pancake batter - In a large mixing bowl, whisk together the chickpea flour, turmeric, cumin, and black pepper. Add the grated zucchini, chopped red onion, minced garlic, and chopped cilantro to the bowl and stir until well combined. Slowly pour in 3/4 cup of water and stir to form a thick pancake batter. - Use a non-stick mixing bowl or coat the bowl with cooking spray to prevent sticking. You can adjust the amount of water depending on the consistency of the batter, aiming for a thick and pourable texture. Give the batter a taste and adjust the seasoning with more salt or spices if needed.
• Cook the pancakes - Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. Once the oil is hot, use a 1/4 cup to scoop the pancake batter and drop it onto the skillet. Flatten the pancake gently with a spatula and cook for 3-4 minutes on each side until golden brown and crispy. Repeat the process with the remaining batter, adding more oil to the skillet as needed. - Make sure the skillet is hot enough before adding the batter, otherwise the pancakes won't cook evenly. You can keep the cooked pancakes warm in a preheated oven at 200°F while you finish cooking the rest. Serve the pancakes topped with more fresh cilantro and a dollop of Greek yogurt or chutney, if desired.