Veggie Pancakes with Asian Dipping Sauce
Veggie Pancakes with Asian Dipping Sauce are a colorful and flavorful dish that combines the crunch of fresh vegetables with a tangy dipping sauce. Perfect for brunch or a quick weeknight dinner, these pancakes are not only nutritious but also easy to customize. Each bite delivers a satisfying crunch and savory depth, making them a delightful addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 pancakes 1x
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup grated carrots
- 1/2 cup chopped green onions
- 1 cup shredded cabbage
- 2 large eggs
- 3/4 cup milk (dairy or plant-based)
- 1/4 cup low-sodium soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- Sriracha to taste
Instructions
- Prepare ingredients by grating carrots and chopping green onions and cabbage.
- In a large bowl, mix flour, salt, and pepper.
- Add grated vegetables to the dry mixture and stir until well combined.
- In another bowl, whisk eggs with milk until frothy. Pour into the dry ingredients, stirring until just combined.
- Heat oil in a nonstick skillet over medium heat. Pour about 1/4 cup of batter for each pancake and cook until bubbles form (about 3 minutes). Flip and cook until golden brown (about 2 more minutes).
- For the dipping sauce, whisk together soy sauce, sesame oil, rice vinegar, and optional Sriracha in a small bowl.
- Serve pancakes drizzled with the dipping sauce.
Nutrition
- Serving Size: 1 pancake (70g)
- Calories: 150
- Sugar: 2g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Let the batter rest for at least 10 minutes for fluffier pancakes. Feel free to swap in other veggies like bell peppers or zucchini based on your preference. Store leftovers in an airtight container in the fridge for up to three days.