Veggie Pancakes with Asian Dipping Sauce
Veggie Pancakes with Asian Dipping Sauce are a delightful fusion of flavors, combining crispy pancakes filled with fresh vegetables and served with a savory soy dipping sauce. Perfect for any meal, these pancakes are not only easy to prepare but also offer a colorful and nutritious option that pleases both kids and adults alike. Enjoy them as a snack, appetizer, or main dish!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 (makes about 8 pancakes) 1x
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/2 cup diced bell peppers (any color)
- 1/2 cup water
- 2 tbsp olive oil (for cooking)
- 3 tbsp low-sodium soy sauce (for the dipping sauce)
- 1 tbsp rice vinegar (for the dipping sauce)
- 1 tsp sesame oil (for the dipping sauce)
Instructions
- Wash and chop all vegetables into small pieces.
- In a mixing bowl, whisk together flour and eggs until smooth. Gradually add water to form a thick yet pourable batter.
- Fold in the shredded carrots, green onions, and bell peppers until fully combined.
- Heat olive oil in a nonstick skillet over medium heat. Pour ladlefuls of batter onto the skillet and cook until bubbles form on top (about 3 minutes). Flip and cook for an additional 2 minutes until golden brown.
- For the dipping sauce, whisk together soy sauce, rice vinegar, and sesame oil in a small bowl.
- Serve pancakes warm with the dipping sauce on the side.
Nutrition
- Serving Size: 1 pancake
- Calories: 115
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Customize your pancakes by swapping vegetables based on seasonal availability or personal preference. Allow batter to rest for about 15 minutes before cooking for better texture.