Veggie Pancakes with Asian Dipping Sauce
Experience the vibrant flavors of Veggie Pancakes with Asian Dipping Sauce! These colorful, crispy pancakes are packed with fresh vegetables and served with a zesty dipping sauce that elevates every bite. Perfect for brunch, lunch, or dinner, this easy-to-make dish is a delightful way to enjoy nutritious ingredients while tantalizing your taste buds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4 (approximately four pancakes) 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 medium carrot, grated
- 1 medium zucchini, shredded
- 2 green onions, chopped
- 2 large eggs, beaten
- 2 tsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or maple syrup
Instructions
- Gather all ingredients on your countertop.
- Grate the carrot and zucchini; chop the green onions.
- In a bowl, whisk together flour and salt until combined.
- In another bowl, mix beaten eggs with soy sauce; fold in grated vegetables.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
- Heat oil in a skillet over medium heat. Drop spoonfuls of batter into the pan and flatten slightly. Cook until golden brown on both sides.
- Serve hot with Asian dipping sauce.
Nutrition
- Serving Size: 1 pancake (60g)
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: - Customize your pancakes by adding spinach or bell peppers for extra flavor. - Store leftovers in an airtight container for up to three days; reheat in a skillet for best results.