Vegetarian Wheat Pancakes with Chickpeas and Fresh Veggies
Recipe by Pankaj Sharma
Light wheat pancakes, slightly crispy, topped with a colorful mix of grated carrots, lettuce, tomatoes, cucumber and chickpeas, all enhanced with a homemade white sauce and a lemony vinaigrette. Ideal for a healthy lunch or a light dinner.
MediumFusionServes 4
Printable version with shopping checklist
Source Video
1h 20m
Prep
10m
Cook
11m
Cleanup
1h 41m
Total
Cost Breakdown
Total cost:$5.12
Per serving:$1.28
Critical Success Points
- • Mix the batter without lumps.
- • Observe the one‑hour refrigeration rest.
- • Quick cooking over medium‑high heat to keep the pancakes flexible.
Safety Warnings
- • Be careful of hot oil splatters when cooking the pancakes.
- • Use oven mitts to handle the hot skillet.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium
Creamy Cajun Chicken Pasta
American (Cajun-inspired)Medium