These vegan and gluten-free savoury zucchini pancakes are so easy to prepare. They’re made with gram flour, grated zucchini and herbs and spices.
Courgette pancakes have been my go-to vegan breakfast for a few months now. They take less than 10 minutes of prep and are super filling, especially for the days I’m working!
They’re made simply with besan, also known as gram flour. I add in grated courgette with a little green chilli for heat and some spices such as cumin.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Besan
- Rice flour
- Grated courgette
- Green chillies, ginger and garlic paste
- Cumin powder or cumin seeds
- Bicarbonate of soda (optional)
- Salt and black pepper
- Coriander leaves
- Oil
Serving Suggestion
Courgette pancakes are great as a filling breakfast, brunch or lunch. Great with Ginger Chai (tea) or Sweet Lassi .
Serve courgette pancakes topped with an Indian chopped kachumber salad and sliced avocado.
I also like it alongside Indian tofu scramble and a side salad.
Storage
Courgette pancakes are best eaten immediately after cooking to enjoy them at their best. However, leftovers can be kept in the fridge for a day and reheated in the microwave.
You could prepare the batter in advance (without adding soda) for up to a day as well.
To freeze, layer each pancake in between parchment. Freeze for up to 3 months and allow to thaw at room temperature before reheating.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Courgette (Zucchini) Pancakes (Vegan)
Equipment
- grater
- Frying pan or griddle
Ingredients
- 1 cup besan chick pea flour
- ¼ cup rice flour optional
- 1 cup courgette zuchini/dudhi
- ¼ cup onion finely chopped (optional)
- 2 tablespoon green chillies finely chopped (optional)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon ground cumin
- 2 tablespoon coriander chopped
- ¼ teaspoon baking soda optional
- salt
- ½ teaspoonsp black pepper freshly ground
- 3 tablespoon oil
Instructions
- Grate courgette using a grater.
- Add all the ingredients in a big mixing bowl except oil and combine everything.
- Add water little by little and make a pourable batter.
- Heat a tablespoon of oil in a skillet or frying pan over medium heat. Scoop 2–3 tablespoons of batter per pancake into the pan and flatten slightly.
- Cook for 2-3 minutes or until the pancake is developing bubbles on the top surface and is golden brown on the bottom
- Drizzle very little oil around the edges of the pancake. Flip the pancake over and cook for a further minute or until golden.
- Remove from the heat. Repeat with the remaining batter. Always remember to stir the batter before you use it.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in August 2012.
Courgette (Zucchini) Pancakes (Vegan)
Equipment
- grater
- Frying pan or griddle
Ingredients
- 1 cup besan chick pea flour
- ¼ cup rice flour optional
- 1 cup courgette zuchini/dudhi
- ¼ cup onion finely chopped (optional)
- 2 tablespoon green chillies finely chopped (optional)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon ground cumin
- 2 tablespoon coriander chopped
- ¼ teaspoon baking soda optional
- salt
- ½ teaspoonsp black pepper freshly ground
- 3 tablespoon oil
Instructions
- Grate courgette using a grater.
- Add all the ingredients in a big mixing bowl except oil and combine everything.
- Add water little by little and make a pourable batter.
- Heat a tablespoon of oil in a skillet or frying pan over medium heat. Scoop 2–3 tablespoons of batter per pancake into the pan and flatten slightly.
- Cook for 2-3 minutes or until the pancake is developing bubbles on the top surface and is golden brown on the bottom
- Drizzle very little oil around the edges of the pancake. Flip the pancake over and cook for a further minute or until golden.
- Remove from the heat. Repeat with the remaining batter. Always remember to stir the batter before you use it.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This eggless coconut bundt cake is beautifully moist with a delicate crumb. It’s topped with a light and fluffy coconut cream and toasted coconut flakes.
There is something about coconut in desserts that just works! The combination of the naturally sweet and nutty coconut goes so well with creamy desserts.
I often use coconut to make instant pot coconut milk tapioca pudding , coconut ladoo , coconut balls and this vegan coconut and mango loaf cake .
Now onto this sublime cake!
I top an eggless coconut sponge with the silkiest and dreamiest coconut buttercream frosting. It’s made with plenty of coconut milk, coconut cream and toasted coconut flakes.
It’s got similarities to the viral Tom Cruise Coconut Bundt Cake except this is eggless and I’ve omitted the white chocolate. Serve it with coconut milk coffee or pistachio latte .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Wet ingredients
- Coconut milk
- Buttermilk
- Neutral oil – any flavourless oil works
- White wine vinegar
- Vanilla extract
Dry ingredients
- All purpose flour or cake flour
- Desiccated coconut
- Sugar
- Baking powder
- Bicarbonate of soda
- Salt
Topping
- Coconut cream
- Coconut flakes
Alternatively, top with this homemade 2 ingredient coconut syrup .
Hayley’s Tips
- For accuracy, use digital kitchen scales rather than cup measurements for better results.
- Toast the coconut on low heat in a pan until just fragrant and lightly changed in colour.
- Wait until the cake has totally cooled before adding the coconut frosting to prevent it melting.
Storage
Store coconut bundt cake in an airtight container for up to 3 days at room temperature.
You can freeze the cake before any frosting is added.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Eggless Coconut Cake
Equipment
- 9.5" / 24cm cake tin bundt or regular
Ingredients
Eggless Coconut Sponge
- 240 gram plain flour or cake flour
- 150 gram sugar
- 45 gram desiccated coconut
- 150 millilitres buttermilk
- 190 millilitres coconut milk
- ¾ teaspoon baking Powder
- ¾ teaspoon baking soda
- ¾ tablespoon vinegar regular white
- ½ teaspoon salt
- 100 millilitres oil neutral
- 1 tablespoon vanilla extract
Buttercream
- 125 gram unsalted Butter
- 225 gram icing Sugar
- ½ tablespoon vanilla essence
- 60 millilitres coconut milk
- 100 gram coconut flakes
Instructions
Coconut Cake
- Preheat the oven to gas mark 4 or 325℉/162℃.
- Grease cake tin with butter and flour.
- In a bowl whisk oil, vanilla, vinegar, buttermilk and coconut milk until well combined.
- Sieve in the flour, salt, baking powder and baking soda and add the sugar.
- Whisk or fold until well incorporated but do not over whisk.
- Add in the desiccated coconut.
- Pour the cake batter into the cake tin.
- Bake for 40-45 minutes or until a wooden pick inserted in the centre of the cake comes out clean.
- Cool the cake tins on a wire rack for 10 minutes before inverting on the rack.
- Allow to cool completely and meanwhile, prepare the buttercream frosting.
Coconut Buttercream
- Beat butter for 2 minutes until pale and fluffy.
- Add icing sugar beat until well mixed.
- Add coconut milk and vanilla and mix until light and fluffy.
Decorate the cake
- Spread the buttercream all over the cooled cake.
- Cover the cake with toasted coconut flakes.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in March 2015.
