Veggie Pancakes with Asian Dipping Sauce
Veggie Pancakes with Asian Dipping Sauce are a delightful blend of fresh vegetables and savory flavors, perfect for breakfast, brunch, or a light snack. These crispy pancakes are quick to prepare and pair beautifully with a tangy dipping sauce that enhances every bite. With their vibrant colors and textures, they’re sure to impress family and friends while offering a wholesome meal option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4 (8 pancakes) 1x
- Category: Snack
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup grated carrots
- 1/2 cup chopped green onions
- 1/2 cup chopped bell peppers (any color)
- 3 tbsp low-sodium soy sauce
- 1/4 cup water
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
Instructions
- Prepare the veggies: Grate carrots and chop green onions and bell peppers into small pieces.
- Mix the batter: In a large bowl, whisk together flour, eggs, soy sauce, and water until smooth. Stir in the grated vegetables until evenly mixed.
- Heat the pan: Preheat a non-stick skillet over medium heat with a splash of oil.
- Cook the pancakes: Spoon batter into the skillet to form small circles (about three inches wide). Cook for about three minutes per side or until golden brown.
- Make the dipping sauce: In a small bowl, combine rice vinegar, soy sauce, sesame oil, and sugar. Mix well.
- Serve: Transfer pancakes to plates and offer the dipping sauce on the side.
Nutrition
- Serving Size: 2 pancakes (130g)
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
Keywords: - Substitute whole wheat flour for added nutrition. - Customize with seasonings like garlic powder or ginger for extra flavor. - Store leftovers in an airtight container in the refrigerator for up to three days; reheat in a toaster oven or skillet.