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 my 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.
Here’s the step by step video of the recipe, if you prefer:
📝 Ingredient Spotlight
To simplify making this recipe, I divided the ingredients into three parts:
Veggie preparation:
- 3 tablespoons of olive oil
- 1 small finely chopped onion
- 1 minced garlic clove
- 1/2 a medium-sized leek or 5 green onions
- Carrot, the only veggie that is not going to be sautéed
- Brown mushrooms
- Chives
- Parsley
- Salt
- Black pepper
Pancake Batter:
- 200 gr of all-purpose flour
- Water
- 2 tablespoons of cornstarch
- 1 teaspoon of baking soda
- 1 tablespoon of apple cider vinegar
- Turmeric, for a bit of color, but optional
- Salt
Asian dip:
- 40 ml soy sauce (2 tablespoons + 2 teaspoons)
- 1 tablespoon of sesame oil
- 3/4 teaspoon of white sugar
- 1 minced garlic clove
- 1/2 teaspoon of grated ginger
- 1/2 tablespoon of lime juice
- Sesame seeds, optional
🍽️ How to Make These Delicious 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 sauté the veggies. It couldn’t be easier, right?
So, first things first, I started by chopping 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.
Next, it is time to 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.
I introduced the leeks into the frying pan, followed by the mushrooms. Then, I seasoned them generously with salt and freshly ground black pepper. Once everything was properly stir-fried and no moisture was left, I set them aside.
For the batter, I started by mixing the dry ingredients (flour, cornstarch, baking soda, turmeric, and a pinch of salt) and combined with the water and apple cider vinegar into a smooth, consistent mixture.
Then, I integrated the sautéed vegetables, followed by the uncooked carrots, along with the chives and parsley, ensuring thorough mixing.
And It was time to make the pancakes! I added a touch of oil to the bottom of the frying pan and started pouring the batter.
I’ve used 1 tablespoon of batter for each pancake, which resulted in 18 small pancakes, but I find it works well for achieving perfectly cooked interiors.
Once I’ve ladled the batter for the initial batch of pancakes, I allowed them to cook until bubbles began 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, it’s just repeating this process until the batter is over.
When removing the pancakes, I set them on a plate with a piece of paper to allow any excess oil to drain off.
Finally, I assembled all the components for the Asian dip. It was a straightforward process—simply combining everything in a small bowl… and voilà, the dip was 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 sauté 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.
Personally, I pour only a small amount of oil in the pan and spread it evenly with a bit of paper, as I prefer the pancakes less greasy.
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, 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.
Print
Savory Vegan Veggie Pancakes
- Total Time: 50 minutes
- Yield: 18 small pancakes 1x
- Diet: Vegan
Description
Inspired by my stay in Thailand, I created these savory veggie pancakes by blending ingredients from both the East and the West, resulting in a truly delicious recipe.
Ingredients
Veggie Preparation
- 3 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 medium-sized leek or 5 green onions, finely chopped
- 125 grams brown mushrooms, finely sliced
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 medium carrot, chopped
- 12 grams of chives, minced
- 12 grams of parsley, minced
Pancake Batter
- 200 grams all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1 pinch of salt
- 1 pinch of turmeric, optional
- 300 grams water
- 1 tbsp apple cider vinegar
- Oil, a little for coating the pan
Asian Dip
- 40 ml soy sauce (2 tablespoons + 2 teaspoons)
- 1/2 tsp ginger, grated
- 1 garlic clove, minced
- 3/4 tsp sugar, white
- 1 tbsp sesame oil
- 1/2 tbsp lime juice
- Sesame seeds, optional
Instructions
Phase 1: Cooking the Veggies
- Heat olive oil in a frying pan.
- Add the onion and garlic, sautéing until they become translucent and aromatic.
- Toss in the leeks and mushrooms. Cook until they soften. (see note)
- Season with salt and black pepper.
- Once everything is cooked and there is no moisture in the pan, set the veggies aside.
Phase 2: Preparing the Batter
- In a bowl, combine the dry ingredients: flour, cornstarch, baking soda, turmeric, and salt.
- Pour water and vinegar into the dry mixture. Stir until you achieve a smooth batter.
- Add the cooked veggies and carrots to the batter, as well as the chives and parsley, mixing thoroughly.
Phase 3: Making the Pancakes
- Lightly coat a frying pan with vegetable oil, spreading it evenly with a paper towel.
- 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).
- Using a tablespoon, scoop the batter onto the pan, 1 tablespoon per pancake. If your pan is large, you can make up to 4 small pancakes simultaneously. Adjust according to the size of your pan.
- Flip the pancakes when bubbles start to form.
- Cook the pancakes thoroughly, remove them from the pan, and repeat until all the batter is used up.
Making the Asian Dip
- In a small bowl, combine all the ingredients and stir the mixture thoroughly until well-blended.
- Optional: garnish with sesame seeds for extra flair and texture.
Notes
- I skip stir-frying the carrots to keep them crunchy.
- I find the pancakes have a greater rise and the best consistency when only using 1 tablespoon of batter for each pancake. They are small but heavenly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Korean, Asian
🙏🏻 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.
