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Let me share one of my absolute favorite dishes that is as vibrant in flavor as it is in colors: the Vegetable Pancake with Spicy Peanut Dipping Sauce Recipe. This dish perfectly balances the fresh crunch of garden vegetables with the warm, crispy goodness of a pancake, all elevated by a punchy, creamy peanut sauce that’s just bursting with bold spicy and sweet notes. It’s the kind of recipe that feels like a warm hug on a plate but is also light enough to enjoy any time. Whether you’re cooking for a casual get-together or just craving something comforting yet fresh, this pancake and its sauce will quickly become a go-to favorite in your kitchen.

Ingredients You’ll Need

A clear glass bowl filled with a creamy salad made of thin strips of vegetables in three layers: bright orange carrot strips, white cabbage strips, and pale green celery strips, all mixed evenly with a thick, light-colored dressing creating a smooth texture. A pink spatula with a black handle is partially inside the bowl on the right side, covered slightly with the creamy dressing. The bowl sits on a white marbled surface with a white cloth tucked near its upper left side. Photo taken with an iphone --ar 4:5 --v 7

What’s wonderful about this recipe is its reliance on simple, everyday ingredients that come together in a way that highlights their natural flavors and textures. Each component plays a specific role: from the earthy warmth of turmeric to the vibrant crunch of fresh vegetables, and the nutty creaminess of the sauce that ties it all together beautifully.

  • Zucchini (1): Adds moisture and a mild, refreshing taste that keeps the pancakes light and tender.
  • Carrot (1): Brings a subtle sweetness and vibrant orange color for visual appeal and texture contrast.
  • Red onion (½): Provides a sharp, savory flavor that complements the sweetness of the veggies perfectly.
  • Cabbage (¼ head): Adds crunch and body, giving the pancakes a satisfying bite and volume.
  • All-purpose flour (1 cup): The pancake’s foundation that holds the vegetables together cohesively.
  • Chickpea flour (1 tbsp): Adds a slight nuttiness and a bit of extra protein, enhancing texture.
  • Salt (½ tsp): Enhances all the flavors, making every bite pop.
  • Black pepper (½ tsp): Adds a gentle heat and depth to the batter.
  • Turmeric (½ tsp): Gives a lovely golden hue and a subtle earthiness that’s comforting.
  • Baking powder (½ tsp): Helps the pancakes stay light and a bit fluffy without being heavy.
  • Water (½ cup): Binds everything together to create the perfect pancake batter consistency.

For the dipping sauce:

  • Peanut butter or tahini (½ cup): The creamy, nutty base that forms the heart of the sauce.
  • Soy sauce or tamari (3 tbsp): Adds umami depth and a salty counterpoint to the richness.
  • Garlic powder (½ tsp): Infuses the sauce with savory warmth.
  • Ground ginger (½ tsp): Brings a gentle zing that brightens the flavor.
  • Sriracha (2 tbsp): Packs in spicy heat, customizable to your liking.
  • Sweet chili sauce (1 tbsp): Balances with a touch of sweetness and mild tang.
  • Water (2-3 tbsp): Thins the sauce to a luscious, dip-friendly texture.

How to Make Vegetable Pancake with Spicy Peanut Dipping Sauce Recipe

Step 1: Prepare the vegetables

Start by grating or julienning your zucchini, carrot, red onion, and cabbage. Getting this step done carefully means your pancakes will have that delightful mix of crunch and tenderness, making every bite interesting and fresh.

Step 2: Mix the dry ingredients

In a large mixing bowl, combine the all-purpose flour, chickpea flour, salt, black pepper, turmeric, and baking powder. This blend not only flavors your pancakes but also ensures they hold together nicely without being dense.

Step 3: Combine wet and dry

Gradually add water to your dry ingredients and stir until a thick batter forms. Then gently fold in the vegetables, making sure they’re evenly coated. This is where your pancakes start taking shape and coming to life!

Step 4: Prepare the spicy peanut dipping sauce

While the pancakes rest, mix together the peanut butter, soy sauce, garlic powder, ground ginger, sriracha, sweet chili sauce, and enough water to get a smooth, dippable sauce. The combination of spicy, sweet, and savory flavors here is what makes this recipe truly unforgettable.

Step 5: Cook the pancakes

Heat a non-stick frying pan over medium heat and add your oil of choice. Scoop about ¼ cup of batter at a time into the pan and gently flatten it with a spatula. Cook each side for about 3 to 4 minutes until golden brown and crispy. This step brings beautiful textures and caramelized flavors to the dish.

How to Serve Vegetable Pancake with Spicy Peanut Dipping Sauce Recipe

The image shows a crispy, golden-brown vegetable pancake on a white plate, with one slice separated and dipped into a light brown sauce. The pancake has visible layers of shredded orange carrots, green onions, and light yellow batter, giving it a textured and uneven surface. A pair of wooden chopsticks lies across the bottom right side of the plate. To the left, a small white bowl contains the same light brown sauce with a spoon inside. Above the plate, part of another white plate with a similar pancake topped with green onion slices is visible. A small dish in the bottom right corner holds more chopped green onions. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your vegetable pancakes with fresh herbs like chopped cilantro or scallions to add a burst of fresh aroma. A sprinkle of toasted sesame seeds can also add a lovely nutty crunch that amplifies the sauce’s flavors.

Side Dishes

Serve alongside a crisp green salad or steamed jasmine rice to complement the bold flavors and make the meal more substantial. Pickled vegetables or kimchi also pair wonderfully, balancing out the richness of the pancakes and sauce with tangy brightness.

Creative Ways to Present

For a fun twist, try stacking the pancakes with a layer of peanut sauce between each for a colorful tower. Alternatively, cut the pancakes into bite-sized pieces and serve them as a party appetizer with sauce on the side for dipping—guaranteed to impress guests!

Make Ahead and Storage

Storing Leftovers

Leftover vegetable pancakes keep well in an airtight container in the refrigerator for up to 3 days. Storing them this way preserves their crispness, especially if you reheat them properly.

Freezing

You can freeze cooked pancakes by placing them in a single layer on a baking sheet until firm, then transferring to a freezer bag or container. They’ll last up to 2 months and you’ll always have a quick, delicious meal option on hand.

Reheating

For best results, reheat the pancakes in a non-stick pan over medium heat to bring back that crispy exterior. Microwaving works in a pinch but may soften the texture. Warm your spicy peanut dipping sauce separately or enjoy it cold for delicious contrast.

FAQs

Can I use other vegetables in this recipe?

Absolutely! Feel free to swap or add vegetables like bell peppers, spinach, or mushrooms. Just make sure to slice or grate them finely so the pancakes hold together well.

Is this recipe gluten-free?

This recipe can be made gluten-free by using tamari instead of soy sauce and substituting the all-purpose flour with a gluten-free flour blend. Chickpea flour also helps with structure and flavor.

How spicy is the dipping sauce?

The dipping sauce packs moderate heat mainly from the sriracha, but you can easily adjust the spice level by reducing or increasing it to suit your taste. Adding more sweet chili sauce can also balance the heat with sweetness.

Can I make the batter in advance?

Yes, you can prepare the batter a few hours ahead and keep it refrigerated. However, add the water just before cooking if the batter thickens too much so you maintain the perfect consistency.

What oil is best for cooking these pancakes?

Neutral oils with a high smoke point like avocado or vegetable oil work best. Olive oil is fine, but use light olive oil for a milder flavor and better heat tolerance.

Final Thoughts

This Vegetable Pancake with Spicy Peanut Dipping Sauce Recipe is one of those rare dishes that feels both indulgent and wholesome, straightforward yet impressive. Once you make it, I bet it will quickly become a beloved staple in your recipe collection. Do yourself a favor, gather these simple ingredients, and treat yourself and your loved ones to this vibrant, crispy, and flavorful delight soon!

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Vegetable Pancake with Spicy Peanut Dipping Sauce Recipe

Vegetable Pancake with Spicy Peanut Dipping Sauce Recipe
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4 from 3 reviews

This Vegetable Pancake recipe features a colorful medley of shredded zucchini, carrot, red onion, and cabbage mixed into a flavorful chickpea and all-purpose flour batter. Pan-fried until crispy and golden brown, these savory pancakes are served warm with a spicy and tangy peanut dipping sauce, perfect for a tasty appetizer or light meal.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 pancakes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Fusion
  • Diet: Vegetarian

Ingredients

Vegetable Pancake

  • 1 zucchini, grated or julienned
  • 1 carrot, grated or julienned
  • ½ red onion, julienned
  • ¼ head cabbage, julienned
  • 1 cup all-purpose flour
  • 1 tbsp chickpea flour
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp turmeric
  • ½ tsp baking powder
  • ½ cup water
  • Avocado oil or olive oil for frying

Dipping Sauce

  • ½ cup peanut butter, or tahini
  • 3 tbsp soy sauce (use tamari for gluten free)
  • ½ tsp garlic powder
  • ½ tsp ground ginger
  • 2 tbsp sriracha (adjust spice as needed)
  • 1 tbsp sweet chili sauce
  • 2–3 tbsp water, to thin as needed

Instructions

  1. Prepare the vegetables: Grate or julienne the zucchini, carrot, red onion, and cabbage using a box grater or shredder. Set aside.
  2. Mix the batter: In a large mixing bowl, combine the all-purpose flour, chickpea flour, salt, black pepper, turmeric, and baking powder. Stir well to distribute the spices and leavening evenly. Slowly add ½ cup water and mix until a thick batter forms.
  3. Combine vegetables and batter: Add the grated and julienned vegetables to the batter. Stir thoroughly to ensure all the vegetables are coated with the batter mixture.
  4. Prepare the dipping sauce: In a separate bowl, whisk together peanut butter, soy sauce, garlic powder, ground ginger, sriracha, sweet chili sauce, and 2 to 3 tablespoons of water to achieve your desired consistency. Set aside.
  5. Heat the pan: Place a non-stick frying pan over medium heat and add a small amount of avocado or olive oil to coat the surface.
  6. Cook the pancakes: Scoop about ¼ cup of the vegetable batter into the pan for each pancake. Flatten it gently with a spatula so it spreads evenly in a circle. Cook for 3 to 4 minutes on one side until the bottom is crispy and golden, then carefully flip and cook the other side for another 3 to 4 minutes until cooked through and evenly browned.
  7. Serve: Remove pancakes from the pan and serve warm with the prepared dipping sauce on the side. Enjoy immediately for the best texture and flavor.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Use tamari instead of soy sauce to keep the dipping sauce gluten-free.
  • Adjust the amount of sriracha in the dipping sauce to control the spice level.
  • You can add other vegetables like bell peppers or corn for extra flavor and color.
  • Ensure the pan is properly heated before cooking to prevent sticking and achieve a crispy crust.
  • Leftover pancakes can be stored in the refrigerator and reheated in a skillet to retain crispiness.

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