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vegan veggie pancakes

Savory Vegan Veggie Pancakes

Alexandre Valente
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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian, Korean
Servings 18 small pancakes

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.

Video

Notes

  1. I skip stir-frying the carrots to keep them crunchy.
  2. 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.
Keyword vegan vegetable pancakes, vegan veggie pancakes, vegetable pancakes, veggie pancakes
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