We used to make these potato pancakes many times when I was a kid. My father was usually preparing them over the weekend. Then he normally fried them on a pan and we ate them while watching a movie on Saturday night.
Since then, I haven’t been eating them for many years already and so I wanted to make them again. The original recipe however is quite heavy, so I created a healthier version. I added a chickpea flour, so it is much more nutrient for your body and I do not fry them but cook them on a pan with a drop of oil or even without.
I love serving these pancakes with some veggies and tzatziki yogurt dip, which makes it a perfect match. If you are vegan, you can make the tzatziki dip from a soy yogurt (for a lactose-free alternative too)
These pancakes are:
- Healthy and nutrient
You can download one-page recipe pdf, print it and keep it in your cookbook
Recipe for this gluten-free Chickpea potato pancake wraps with veggies and tzatziki
- N. of servings: 11/12 small pancakes of about 10 cm
- Time of preparation and cooking: 20 and 20 minutes approximately
- Kitchenware needed: bowl, grater, spatula, scoop, frying pan
- 650 g of potatoes – peeled
- 3 garlic cloves, grated
- 2 tsp of origanum majorana
- 1 tsp of salt
- 0,5 tsp of cumin powder
- 100 g of chickpea flour
- 5-6 tbsp of water
- Grate potatoes into a big bowl. Add grated garlic too, then majorana, salt, cumin powder, chickpea flour and water. Combine all together. The batter will be thick.
- Heat a non-sticking frying pan with a few drops of oil. Then, lower the heat to minimum.
- By using a scoop, place a small amount of the batter onto the pan. Push it a little bit into the sides, to create a circle of about 10 cm of diameter. Let it cook on a low heat until brown. Then turn the pancake on the other side and cook until brown again. If the batter is very thick and difficult to spread on the pan, add some additional spoons of water into the batter.
You can prepare the Tzatziki dressing by mixing 1 greek or soy yogurt, 0,5 tsp of salt, 1 tbsp of cut dill, 1 tsp of agave sirup, 1 tbsp of olive oil, 1 cucumber – peeled and grated, and 1/4 of fresh squeezed lemon juice.
Some practical tips:
- you can keep the batter in the fridge also for a couple of days. The batter tastes even better on the second day.
- you get about 11-12 potato pancakes of 10 cm diameter. If you need more pancakes just multiply the ingredients.
- You can regulate the density of the batter by adding some spoons of water, if it is difficult to spread on the pan.
Do you like the recipe? Are you looking also for some super healthy and energy lunch or dinner ideas? Check my LUNCH & DINNER category recipes.
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