Vegetable Pancake

Inspired by the Italian scarpaccia dish, this Scrappy Cooking vegetable pancake is a wonderful way to use up leftover vegetables from your fridge and pantry.

Course Appetizer, dinner, lunch

Cuisine Italian, Korean

Keyword food scraps, low waste, low waste recipe, scrappy cooking, vegan scarpaccia, vegan vegetable pancake, zero waste, zero waste cooking, zero waste recipe, zero waste tips

Prep Time 10

Cook Time 10

Servings pancakes

Calories 369.2

Author carleigh

Equipment

Box Grater or shredder
mixing bowl
Non-stick frying pan

Ingredients

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

Dipping sauce

½ cup peanut butter or tahini
3 tbsp soy sauce tamari for GF
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

First, grate or julienne the vegetables.
Then, in a large bowl, add the flour, chickpea flour, salt, black pepper, turmeric and baking powder. Stir until combined, then add the water to create a thick batter. Pour in the sliced vegetables, and stir until combined.
At this time, you can also prepare the dipping sauce. Add the peanut butter, soy sauce, garlic powder, ginger, sriracha, sweet chili sauce and 2 to 3 tablespoons of water, to thin.
In a non-stick pan over medium heat, add avocado oil or olive oil. Scoop 1/4 cup of the pancake into the pan, then flatten with a spatula until it covers the entire circumference. Cook for 3 to 4 minutes per side, until crispy.
Enjoy warm with a dipping sauce of choice.

Video

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A post shared by Carleigh Bodrug (@plantyou)

Notes

Customize depending on whatever you have in your fridge! This will help you avoid wasting leftover veggies in a simple and effective way.

If you are allergic to wheat or gluten, you can enjoy this recipe with oat flour, gluten-free flour mix, or corn flour. Just beware that the texture will be somewhat different depending on what you use.

I kept the seasonings pretty simple, but you can add your favorite herbs and spices into the mix. Try this recipe with paprika, sumac, tomato powder, lemon salt, or chili flakes.

For an alternative way to cook this vegetable pancake, you can bake it on a sheet pan or use a waffle iron, similar to this hash brown recipe.

Nutrition