they also taste good 🙂
Table of contents
About this recipe
I created these Savory Pancakes because I wanted a dish that’s as versatile as it is healthy. Packed with zucchini, carrots, and quinoa, they’re full of fiber and plant-based protein, making them a satisfying choice for lunch, dinner, or a snack. What I love most is how adaptable they are: they bake beautifully in the oven or air fryer, crisp up nicely in a skillet, and hold their shape perfectly for guests at a brunch or dinner party.
They’re also a dream for meal prepping—make a batch ahead, freeze some for later, and have a nutritious, ready-to-eat option on hand for busy days. The veggie-forward batter keeps them light yet filling, and they pair beautifully with dips like guacamole, spicy vegan yogurt, tahini, or even a simple drizzle of olive oil. Whether you want a quick weeknight meal, a fun dish to impress friends, or a portable snack for work or school, these pancakes hit all the marks: healthy, delicious, and easy to make.
Ingredient Notes & Substitutes
Zucchini – grated, fresh; medium or small works best.
Carrots – grated, adds sweetness and color.
Salt – for drawing out moisture from veggies.
Quinoa – cooked, adds protein and structure.
Nutritional yeast – optional, gives cheesy flavor.
Paprika – sweet or smoked, depending on preference.
Oregano – dried, adds herbal notes.
Turmeric – for color and gentle earthiness.
Baking powder – helps pancakes puff slightly.
Chickpea flour – binds the mixture; can substitute with oat flour for a milder taste.
Water – adjust to get a sticky, rollable texture.
Step-by-step short instructions
Recipe card with notes
Carrot and Zucchini Fritters (gluten-free)
Equipment
- Mixing Bowl
- Grater
- Air Fryer / Oven / Skillet
- Spatula
Ingredients
- 2 zucchinis
- 2 carrots
- ½ tsp salt (for drawing out moisture)
- 1 cup cooked quinoa + 2 tbsp (mixed, red or white)
- ¼ cup nutritional yeast
- 1 tsp salt
- 1 tsp sweet or smoked paprika
- 1 tsp oregano
- 1 tsp turmeric
- ½ tsp baking powder
- 1 cup chickpea flour
- 1 cup water (approx., adjust as needed)
- Guacamole
- Spicy yogurt dip (½ cup vegan yogurt + 1 tbsp lemon juice + ½ tbsp sriracha + optional 1 tsp dried dill)
- Tahini
- or any favorite dip
Instructions
- Grate veggies – In a large bowl, grate zucchini and carrots, add ½ tsp salt, and press to release moisture. Let sit for 10 minutes.
- Drain thoroughly – Strain the veggies and press with a kitchen or cheese towel until no more liquid comes out. Return to the bowl, discarding excess liquid.
- Mix batter – Add remaining ingredients and 2/3 of the water, stir with a spoon or spatula until combined, then add remaining water. Batter should be slightly sticky and easy to shape.
- Preheat oven (optional) – If using an oven, preheat to 190°C fan / 375°F convection. For a conventional oven, use 210°C / 410°F.
- Shape fritters – On a baking sheet or tray, scoop ~130 g of batter, roll into a ball, then flatten gently. Arrange remaining batter similarly.
Cook –
- Air fryer: 180°C, ~20 minutes, flip halfway and lightly spray with oil.
- Oven: 30–40 minutes, flip after 15 minutes, lightly spray with oil.
- Skillet: Medium-high heat, thin layer of oil, cook ~7 minutes per side until golden. Optionally finish in the oven for fully cooked centers.
- Serve – Let rest slightly after cooking and serve with yogurt dip, guacamole, tahini, or enjoy on their own with salads, rice, or fresh vegetables.
Notes
- Storage: keep in fridge for up to 5 days; freezes well for up to 1 month.
