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Zucchini and Squash Blossom Pancakes in grey plate with tomato ketchup and seen are some squash flowers.

Zucchini and Squash Blossom Pancakes

Zucchini and Squash Blossom Pancakes are easy protein-rich pancakes made using zucchini and squash blossoms, perfect for breakfast or lunch.
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 40 minutes
Servings: 8 Pancakes

Ingredients

  • 2 cup Besan -Chickpea flour/ gram flour
  • 1 Cup zucchini grated
  • 5-6 Squash blossoms chopped or torn into pieces
  • 2 green chilies finely chopped -Optional
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon red chili powder -as per taste
  • 1/4 teaspoon of cumin seeds
  • Salt
  • Water
  • Oil for shallow frying
  • ¼ teaspoon Gluten-Free Asafoetida -Read below for Gluten-free

Instructions

Cleaning Squash Flowers

  • Clean the squash blossoms. Remove the green stems and stamen if you are not using it.
    Squash Blossoms arranged in a line on a chopping board.
  • Dip them in salt water for 30 minutes to get rid of impurities.
  • Once done, rinse again and pat dry.
  • Chop it or tear it into bite size pieces.

Making of Pancakes

  • In a large bowl, sift the flour.
  • Add all the grated zucchini and chopped squash blossoms.
  • Add all the spices and give it a quick mix.
  • Slowly add the water and keep on mixing. Do not add all the water in one go or you would have a hard time removing the lumps from the batter.
  • Make a smooth batter. The batter should not be too watery and not too thick. Dropping consistency.
    The batter for protein-rich pancakes.
  • Keep the mixture aside for 10 minutes. This helps the gram flour hydrate.
  • Heat a non-stick pan or a cast iron Tawa. Apply a little bit of oil to the pan.
  • Once the pan is hot, Spread a spoon full of batter on the pan. Spread it in the shape of a dosa. Thickness may vary as per your needs. I do not make it thin and not too thick.
    Zucchini and Squash Blossoms chila spread on a cast iron tava.
  • Cover and let it cook for 1-2 minutes.
    Zucchini and Squash Blossoms Pancakes getting cooked on one side.
  • Once you see the top is cooked, the raw besan is no longer seen, drizzle 3-4 drops of oil on the side and on the top.
    Zucchini and Squash Blossoms Pancakes getting cooked on other side.
  • Flip and let it cook on the other side for 2-3 minutes.
  • Yummy Zucchini and Squash Blossom Pancakes are ready.
    A stack of pancakes.
  • Serve it with tomato ketchup or Coriander Chutney and Imli ki Chutney(Sweet & Sour Tamarind Chutney)

Notes

  • With the same batter, one can make pakoda or fritters.
  • Gram flour can be replaced with plain all-purpose flour too. In that case, it would not be gluten-free at all.
  • Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free. Gluten intolerant people can either skip it completely or opt for Gluten Free Asafoetida (Hing).
  • All types of Squash blossoms can be used. I have used flowers from zucchini, pumpkin, and butternut squash.