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vegan veggie pancakes

Savory Vegan Veggie Pancakes


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  • Author: Alexandre Valente
  • 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

Units Scale

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

  1. Heat olive oil in a frying pan.
  2. Add the onion and garlic, sautéing until they become translucent and aromatic.
  3. Toss in the leeks and mushrooms. Cook until they soften. (see note)
  4. Season with salt and black pepper.
  5. Once everything is cooked and there is no moisture in the pan, set the veggies aside.

Phase 2: Preparing the Batter

  1. In a bowl, combine the dry ingredients: flour, cornstarch, baking soda, turmeric, and salt.
  2. Pour water and vinegar into the dry mixture. Stir until you achieve a smooth batter.
  3. Add the cooked veggies and 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.
  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, 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.
  4. Flip the pancakes when bubbles start to form.
  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.

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