Name: Vegan Vegetable Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Global
Ingredients: 1 1/2 cups all-purpose flour; 2 tsp baking powder; 4 tbsp corn starch; 1 1/2 tsp salt; 1/2 tsp turmeric powder (optional); 1 1/2 cups room temperature water; 1 medium zucchini, sliced into matchsticks; 1 small sweet potato, sliced into matchsticks or shredded; 1 medium carrot, sliced into matchsticks or shredded; 1/2 medium onion, thinly sliced; 1 long green chili or jalapeño (optional); 1 bunch scallions or green onions, chopped; Other vegetables of choice, sliced; Neutral oil (e.g., vegetable oil); 1 tbsp soy sauce; 1 tbsp water; 1 tbsp vinegar; 1 tsp sugar; 1 tsp sesame oil; 1/2 tsp sesame seeds; Gochugaru or chili flakes (optional)

Why Make This Recipe

Vegan Vegetable Pancakes are a fantastic choice for anyone looking to enjoy a healthy, satisfying meal. They are packed with vibrant vegetables, easy to prepare, and perfect for breakfast, lunch, or even a snack. Plus, they are vegan and can easily cater to various dietary preferences. Making these pancakes at home allows you to control the ingredients, ensuring they are fresh and wholesome.

How to Make Vegan Vegetable Pancakes

Ingredients

1 1/2 cup all-purpose flour (see notes for subs)
2 tsp baking powder
4 tbsp corn starch (or potato starch)
1 1/2 tsp salt (or black salt for an "eggy" flavor)
1/2 tsp turmeric powder (optional for color)
1 1/2 cup room temperature water (plus additional 2-4 tbsp water to adjust consistency)
1 medium zucchini (sliced into matchsticks)
1 small sweet potato (sliced into matchsticks or shredded)
1 medium carrot (sliced into matchsticks or shredded)
1/2 medium onion (thinly sliced)
1 long green chili or jalapeño (optional for heat)
1 bunch scallions or green onions (around 2 cups, chopped or thinly sliced)
Other vegetables of choice (sliced)
Neutral oil (I used vegetable oil)
1 tbsp soy sauce
1 tbsp water
1 tbsp vinegar
1 tsp sugar (adjust to taste)
1 tsp sesame oil
1/2 tsp sesame seeds
Gochugaru or chili flakes/powder (optional)

Directions

In a large mixing bowl, add all the dry ingredients. Mix them well.
Slowly pour in the water while mixing. Keep mixing until you achieve a thick batter consistency. If the batter is too thick, add 2-4 tablespoons more water until it reaches the right consistency. The batter should coat the vegetables well.
Mix in the veggies of your choice into the batter and stir to coat evenly. Refer to the notes for alternative vegetable options and cooking tips.
For extra flavor, you can prepare a dipping sauce or add spices.
When ready, heat a non-stick skillet with some neutral oil. Pour the batter onto the skillet in pancake shapes and cook until golden brown on both sides.
Store any leftovers in an airtight container and reheat them when needed.

How to Serve Vegan Vegetable Pancakes

These pancakes make a great dish on their own or can be served with a flavorful dipping sauce. They pair well with a side of fresh salad or pickles for added crunch. You can also serve them with a drizzle of soy sauce or a sprinkle of sesame seeds for extra yum.

How to Store Vegan Vegetable Pancakes

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just ensure they are completely cooled before placing them in a freezer bag. To reheat, you can use a skillet or microwave.

Tips to Make Vegan Vegetable Pancakes

Adjust the water to get your desired batter consistency. It should be thick but not too runny.
Feel free to experiment with different vegetables based on what you have at home.
For a gluten-free version, swap the all-purpose flour for a suitable gluten-free flour blend.

Variation

You can personalize these pancakes with various seasonal vegetables or add herbs for extra flavor. Consider using bell peppers, spinach, or mushrooms to diversify your pancakes.

FAQs

1. Can I make these pancakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

2. How can I make these pancakes even tastier?
Add herbs like cilantro or parsley to the batter for added freshness and flavor.

3. Can I make these pancakes in advance?
Absolutely! You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before cooking.