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Veggie flapjacks


Super Moderator
Staff member
Jul 30, 2017
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Vancouver, BC
You can substitute a variety of different vegetables in this recipe.

Veggie Flapjacks with Carrots, sweet potatoes, and kale


- 1 cup of chickpea flour

- 1 tsp of turmeric powder

- ½ tsp of baking powder

- 3/4 cup of water

- 1/3 cup of cooked mashed sweet potato

- 1 cup of chopped cilantro

- 2 cups of grated carrots

- 1 cup of cooked kale, chopped

- Season with salt to taste

- Some oil for cooking


In a large mixing bowl, combine the chickpea flour, salt, turmeric, and baking powder, whisking it all together.

Add the water now and whisk until smooth, without any lumps.

Now add the cooked mashed sweet potato, mixing thoroughly into the batter.

Next incorporate the cilantro, kale and carrots. Mix until the mixture sticks together well. The consistency should be quite thick. But you can adjust it with a little water, if it’s too thick at this point.

Heat a non-stick frying pan or flapjack skillet on medium high. Lightly brush your pan with oil (optional), but helps prevent the potato from burning and sticking.

Drop a small ladle or scoop full of the batter into the hot pan, spreading it around, as you would a normal pancake. (Not too thick or it will burn before it cooks inside)

Cook for 3 minutes on one side, then flip the pancake and cook for 2-3 more minutes on that side. Flip it once more, cooking for an additional minute at the most. Remove from the pan at this point and repeat until breakfast or brunch is ready for everyone. Enjoy!