Zucchini Thyme Pancakes- Easy Indian Gluten-Free Recipe

Last Updated on 4 months by Neha Deshmukh

Zucchini Thyme Pancakes – Easy Indian Gluten-Free Recipe

Hey everyone! I’m so excited to share this recipe with you – Zucchini Thyme Pancakes! It’s a little something I stumbled upon while trying to use up some garden zucchini, and it quickly became a family favorite. These aren’t your typical pancakes; they’re savory, subtly spiced, and have a lovely crispy texture. Plus, they’re naturally gluten-free friendly! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These pancakes are a delightful twist on traditional breakfast or snack foods. They’re packed with fresh veggies, fragrant herbs, and a hint of spice. They’re also surprisingly easy to make, even on a busy weeknight. Honestly, I love how versatile they are – perfect for a quick breakfast, a light lunch, or even a savory snack.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious pancakes:

• 1 cup grated zucchini
• 1 tsp ginger
• 1 green chili
• 2 tsp fresh thyme
• 0.5 tsp cumin seeds
• 0.5 cup corn meal
• 0.75 cup atta flour
• 0.25 cup brown rice flour
• 1 egg
• Salt to taste
• 3 tbsp oil
• 1 tbsp sesame seeds

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Zucchini: Choosing and Preparing

Look for firm, medium-sized zucchini. You don’t want the huge ones with massive seeds. Grating is key here – I prefer a medium grate. If your zucchini is very watery, gently squeeze out some of the excess moisture after grating.

Ginger: Fresh vs. Ground

Fresh ginger is always best! It has a brighter, more vibrant flavor. But if you’re in a pinch, you can substitute about ½ tsp of ground ginger.

Green Chili: Heat Level & Varieties

The green chili adds a lovely little kick. Adjust the amount to your liking! Serrano peppers are a good choice for medium heat, while jalapeños are milder. Remember to remove the seeds if you prefer less spice.

Thyme: Fresh vs. Dried & Flavor Profile

Fresh thyme is fantastic, offering a delicate, earthy flavor. If you only have dried thyme, use 1 tsp instead of 2 tsp fresh. The flavor will be a bit more concentrated.

Cumin Seeds: Roasting for Enhanced Flavor

To really bring out the flavor of the cumin seeds, dry roast them in a pan for a minute or two before adding them to the batter. It makes a world of difference!

Atta Flour: The Indian Whole Wheat Flour

Atta flour is a staple in Indian cooking. It’s a whole wheat flour that gives these pancakes a lovely texture and nutty flavor. You can usually find it at Indian grocery stores or online. (More on this in the FAQs!)

Brown Rice Flour: Gluten-Free Benefits & Texture

Brown rice flour is a great gluten-free option. It adds a slightly nutty flavor and helps bind the pancakes together.

Sesame Seeds: Black vs. White & Toasting

I love using white sesame seeds for these pancakes, but black sesame seeds work beautifully too! Toasting them lightly in a dry pan before sprinkling them on the pancakes adds extra flavor and crunch.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a medium bowl, combine the grated zucchini, ginger, green chili, thyme, cumin seeds, corn meal, atta flour, brown rice flour, egg, and salt.
2. Now, gradually add water – start with about ½ cup and add more, a little at a time, until the mixture reaches a thick pancake batter consistency. You want it to be pourable but not too runny.
3. Heat the oil in a cast-iron skillet (or any non-stick skillet) over medium heat.
4. Once the oil is hot, sprinkle in the sesame seeds.
5. Pour about ¼ cup of batter into the skillet, spreading it slightly to form a pancake.
6. Cook for 3-4 minutes, or until the bottom is golden brown and crispy.
7. Flip the pancake and cook the other side for another 2-3 minutes, until golden brown and cooked through.
8. Repeat with the remaining batter.

Expert Tips

• Don’t overcrowd the skillet: Cook the pancakes in batches to ensure they get nice and crispy.
• Medium heat is key: Too high, and they’ll burn on the outside before cooking through. Too low, and they’ll be soggy.
• A well-seasoned cast iron skillet is your friend: It gives the pancakes a beautiful golden-brown crust.

Variations

These pancakes are super adaptable! Here are a few ideas:

Vegan Zucchini Thyme Pancakes

Simply replace the egg with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes).

Gluten-Free Adjustments (Flour Alternatives)

If you don’t have brown rice flour, you can try using a gluten-free all-purpose blend. Just make sure it contains xanthan gum for binding.

Spice Level: Adjusting the Green Chili

My friend Priya loves to add a pinch of red chili powder for an extra kick! Feel free to experiment.

Festival Adaptations (Holi/Navratri Snack)

These are fantastic for Navratri, as they’re made with gluten-free flours and vegetables. During Holi, you could even add a sprinkle of colorful edible flowers for a festive touch!

Serving Suggestions

I love serving these pancakes with a dollop of plain yogurt or a side of mint-coriander chutney. They’re also delicious with a sprinkle of chaat masala.

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or toaster oven to restore their crispiness.

FAQs

What is Atta flour and where can I find it?

Atta flour is a whole wheat flour commonly used in Indian cooking. You can find it at most Indian grocery stores, or online on Amazon or other specialty food websites.

Can I make these pancakes ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking.

Can I use a different type of flour instead of brown rice flour?

You can try using sorghum flour or millet flour as alternatives to brown rice flour.

How can I adjust the spice level of these pancakes?

Reduce or omit the green chili, or add a pinch of red chili powder for extra heat.

What is the best way to prevent the pancakes from sticking to the skillet?

Make sure your skillet is well-heated and lightly oiled. A cast iron skillet works best, but a good non-stick skillet will also do the trick.