Savory Veggie Pancakes with Asian Dipping Sauce
When life hands you lemons, make pancakes. Sweet or savory, it doesn’t matter. Just make some pancakes. They’ll fix just about anything.
So, today I bring you these veggie pancakes. Because whether you’re tired or sad or bummed that tomorrow is Monday, these puppies will give you something to smile about. And the sauce that goes with them is bright, tart, salty, and perfectly spicy. What’s not to love?
This is my way of sending you a little food hug. A virtual make-it-all-better.
And lucky for you, this recipe is incredibly flexible and simple. You can swap out other veggies that might be lurking in your fridge, looking for an excuse to be used up. Maybe you feel like something deep-fried. Or, maybe you want something healthy and crispy. I’ve got you covered. Check it out and let me know what you think!
- – 3 Tbsp ground flax seeds
- – 9 Tbsp warm water
- – 3 medium carrots
- – 1/2 large onion
- – 1/2 medium zucchini
- – 1 large Portobello cap
- – 2 tsp minced fresh ginger
- – 3/4 chopped scallions (3-4 scallions)
- – 1 cup chickpea flour
- – 1 1/2 Tbsp sesame seeds
- – Two strong pinches of salt
- – Pinch of black pepper
- – (optional) 4+ Tbsp coconut oil
- Asian Dipping Sauce
- – 2 Tbsp tamari
- – 1 Tbsp rice vinegar
- – 1 Tbsp lemon juice
- – 2 tsp toasted sesame oil
- – (optional) 1 tsp sriracha
- 1. Mix the flax seed and warm water together in a small bowl. Set aside for at least 10 minutes to allow the seeds to gel (they act as a replacement for eggs).
- 2. Shred the carrots, zucchini, Portobello, and onion. I used the grater blade on my food processor and shredded everything in 2 minutes. But, you can also use a box cheese grater. Shred the zucchini and onion first, as you’ll need to put them in a towel and squeeze them to remove the liquid.
- 3. Combine the shredded veggies, scallions, and ginger in a large bowl. Add the flour, sesame seeds, flax eggs, salt, and pepper. Mix to combine. This batter is VERY thick, so I use my hands to bring everything together.
- 4. Heat 2 Tbsp of the coconut oil in a large skillet over medium-high heat. Once the oil is shimmering, scoop 3 generous heaps of batter into the pan and quickly press them into pancakes roughly 1/2 inch thick.
- 5. Once browned on one side, flip and repeat. It should take 3-4 minutes per side. Remove the pancakes to a towel-lined plate.
- 6. Heat the other 2 Tbsp of coconut oil and repeat with the remaining batter. You should end with 6-8 pancakes.
- 7. To make the sauce, combine all of the ingredients and mix with a whisk or a fork. The oil will naturally separate a little, but that’s OK. It will taste delicious!
- These pancakes do very well baked. Simply preheat your oven to 450 before you begin. Once you mix the pancake batter, line a baking sheet with parchment paper or a silicon mat and press your batter into 6-8 pancakes (you may need to use two cookie sheets). Bake for 13 minutes, flip, and bake another 10 minutes. When you flip the pancakes, you can brush them with a little oil to add a bit of crisp to the finished pancakes.
Shredding the vegetables ensures that they cook quickly and evenly. If you choose to mince everything by hand, try to get consistent cuts or your pancakes will be partially over and under cooked.
Tamari tastes just like soy sauce, but is gluten-free. You can find it in the International aisle of your grocery store.
The base for these pancakes – everything except the flax eggs and chickpea flour – would be fantastic as a fried rice, so if you aren’t in a pancake mood (but, really, when would someone NOT be in the mood for pancakes?), cook up some rice, sauté the veggies, mix everything together in a hot pan and pour the sauce over the top. YUM!