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Savory Vegan Veggie Pancakes

Before traveling to Thailand, I had never tried veggie pancakes, I mean, vegetables and pancake didn’t quite make sense in my head.

Additionally, it’s a dish rarely found in my home country, but I’ve gotta say that the ones I’ve tried were quite delicious, and in the hopes of replicating their flavor, I hope you enjoy by earnest attempt at sharing what I had with you.

As a bonus, I’ve also included a delicious Asian dip that’ll make the pancakes taste SO MUCH better.

📝 Ingredient Spotlight

ingredients for the veggie pancakes
Ingredients for the veggie pancakes
ingredients for the Asian dip
Ingredients for the Asian dip

Ok, in order to simplify making this recipe, let’s divide the ingredients into three parts: the first one is for the vegetables (that will need to be stir-fried for the most part), and the second part is for the batter, where you’ll pour in the veggies.

So, the ingredients you’ll need to make the stir-fry are: olive oil, onion, garlic, leek, carrot (which is the only veggie that is NOT stir-fried, by the way), mushrooms, salt, and a bit of black pepper.

Then, to make the batter, you’ll need a few basic ingredients: flour, water, cornstarch, baking soda, apple cider vinegar, turmeric (for a bit of color, albeit it’s optional), and a pinch of salt (for that extra flavor).

Finally, you want the ingredients for the Asian dip, and these are also pretty easy to find, assuming you’re from the United States or anywhere in Europe: soy sauce, sesame oil, sugar, garlic, crushed ginger, and lime juice. That’s pretty much it.

What I generally do not to forget anything (as I’m a bit of an airhead, to be honest) is gather all the ingredients first and place them where I can see them.

This basically helps me to not forget anything; we learn and adapt, right?

🍽️ How to Make These Delicious Veggie Pancakes

veggie pancakes

If you’re used to making regular pancakes, don’t worry, this one will also be a breeze— the only extra step is to stir-fry the veggies. Couldn’t be easier, right?

So, first things first, start by dicing the onions and garlic into very tiny bits. If you want to bring out their full flavor, I suggest cutting as finely as you can but if you prefer feeling the texture of the onions as you bite down on the pancakes— cut them as roughly as you wish.

Bloom the chopped onions and garlic in the olive oil, then begin incorporating the rest of the vegetables, excluding the carrot. I leave the carrot out of the cooking process to maintain its satisfying crunch.

stir-frying some of the veggies, first.

Next, introduce the leeks into the frying pan (I personally prefer using a wok, but feel free to use what suits you), followed by the mushrooms. Season them generously with salt and freshly ground black pepper. Once everything is properly stir-fried and no moisture is left, set them aside.

mixing them with the batter.

Start the batter preparation. Gather the flour, water, cornstarch, baking soda, apple cider vinegar, turmeric, and a pinch of salt, and combine them into a smooth, consistent mixture. Integrate the stir-fried vegetables, followed by the (uncooked) carrots, along with the chives and parsley. Ensure thorough mixing.

with a tablespoon, throwing some of that batter on the pan to form the pancakes.

Now, take your preferred frying pan, heat it up, add a touch of oil, and pour in the batter. Personally, I use a tablespoon (which resulted in 19 pancakes, lol), but I find it works well for achieving perfectly cooked interiors.

Once you’ve ladled the batter for the initial batch of pancakes (I usually do three or four at a time), allow them to cook until bubbles begin to surface on the batter. However, take care not to let the top portion cook completely—aim to flip them when the edges are reasonably cooked. Then, just the repeat this process for all the other pancakes.

When removing the pancakes, set them on a plate with a piece of paper to allow any excess oil to drain off.

dipping the savory pancakes into the delicious Asian dip.

Finally, assemble all the components for the Asian dip. It’s a straightforward process—simply combine everything in a small bowl… and voilà, the dip is ready.

🌟 Tips for Making This Recipe

In general, making these veggie pancakes is quite easy, but there are a few things you can keep in mind.

When you stir-fry the veggies, use a higher heat, and make sure to remove all the moisture, especially from the mushrooms. This is because when you add the veggies to the batter, you don’t want to introduce additional moisture to the mix.

Also, and this might make a difference when pouring the veggie-filled batter onto the frying pan— make sure you chop your veggies, particularly the carrots, into pretty small pieces. When I first made this recipe, I chopped my carrots into long strips, and while it works, it made it a whole lot messier.

This is particular to me, but I pour only a small amount of oil in the pan and spread it evenly with a bit of paper. Although I’m aware that, in general, veggie pancakes tend to be quite oily, I prefer to cut back on the oil because it messes with my gut…. but hey, you do you!

When pouring the batter on the pan, don’t let the top overcook, or you’ll end up with thin pancakes. Flip them when bubbles are forming but the top is still moist. At the same time, don’t be impatient (this is something I struggle with, personally, lol) as you still want them to be cooked on the inside!

Additionally, be mindful of the temperature. I set my stove at 6 (equivalent to medium heat) for consistent pancake perfection every time.

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vegan veggie pancakes

Savory Vegan Veggie Pancakes


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  • Author: Alexandre Valente
  • Total Time: 40 minutes
  • Yield: 19 small pancakes 1x
  • Diet: Vegan

Description

Inspired by my travels in Southeast Asia, enjoy these tasty Vegan Veggie Pancakes. The mix of fresh veggies and batter brings out fantastic flavors. With a side of savory Asian dip, these pancakes are a treat you shouldn’t miss.


Ingredients

Units Scale

Veggie Preparation

  • 2 tbsp olive oil
  • 1 small onion (chopped)
  • 1 garlic clove (chopped)
  • 1/2 medium-sized leek (diced)
  • 125 grams mushrooms (any mushrooms)
  • 1 medium carrot (do not sautée this one)
  • 8 chive sprigs
  • Parsley (to taste)
  • 1 pinch of salt
  • black pepper (to taste)

Pancake Batter

  • 200 grams all-purpose flour
  • 300 grams water
  • 2 tbsps cornstarch
  • 1 tsp baking soda
  • 1 tbsp apple cider vinegar
  • 1 pinch of salt
  • 1 pinch of turmeric (optional)

Asian Dip

  • 1/3 cup soy sauce
  • 1 tsp ginger (grated)
  • 2 garlic cloves (minced)
  • 1/2 tbsp sugar
  • 2 tsps sesame oil
  • 1 tbsp lime juice

Instructions

Phase 1: Cooking the Veggies

  1. Heat olive oil in a frying pan.
  2. Add diced onions and garlic, sautéing until they become translucent and aromatic.
  3. Toss in the remaining vegetables: leeks and mushrooms. Cook until they soften. (Note: I skip stir-frying the carrots to keep them crunchy.)
  4. Season with salt and black pepper.
  5. Once everything is cooked, set the veggies aside.

Phase 2: Preparing the Batter

  1. In a mixing bowl, combine the dry ingredients: flour, cornstarch, baking soda, turmeric, and salt. Stir until well-mixed.
  2. Pour water and a tablespoon of vinegar into the dry mixture. The baking soda will react with the vinegar, causing bubbles to form. Stir until you achieve a smooth batter.
  3. Add the cooked veggies and diced carrots to the batter, as well as the chives and parsley, mixing thoroughly.

Phase 3: Making the Pancakes

  1. Lightly coat a frying pan with vegetable oil, spreading it evenly with a paper towel. (This is my preferred method)
  2. Preheat the pan on high heat. Once it’s hot, reduce the heat to medium (I usually set it to 6 on my electric stove).
  3. Using a tablespoon, scoop the batter onto the pan. If your pan is large, you can make up to 4 small pancakes simultaneously. Adjust according to the size of your pan.
  4. Flip the pancakes when bubbles start to form. Avoid letting the batter dry out; otherwise, you’ll get thinner pancakes.
  5. Cook the pancakes thoroughly, remove them from the pan, and repeat until all the batter is used up.

Making the Asian Dip

  1. In a small bowl, combine all the ingredients and stir the mixture thoroughly until well-blended.
  2. Optional: Garnish with sesame seeds for extra flair and texture.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Korean

🙏🏻 Before you go, I’ve got a favor to ask!

I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!

Of course, you can also ask any questions you may have about the recipe— and we’ll try to respond ASAP.

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