Vegan Asian Style Veggie Pancakes

Vegan Asian Style Veggie Pancakes

Miracle Noodle Fan Sylvia Liu has a great talent for making amazing meals. We are head over heels with this veggie pancake recipe with our Miracle Noodle Angel Hair as a filling. Check it out! It's perfect for your next breakfast or brunch!

"I had some leftover veggies so I decided to make some savory Asian style veggie pancakes for breakfast. I used lupin flour and I added some Miyoko cheese too because I love cheese.

Low-carb/High Protein Vegan Asian Style Veggie Pancakes!

Great for leftover veggies and makes a big batch so you can freeze and save for later! Use whatever veggies you like basically. This took like 15-30min to make the batter and pan fry all the pancakes but you could just wrap up the batter in the fridge and cook more later on."

Recipe by Sylvia Liu --- @r3laxbear on Instagram


1 cup flour (I used 1/4 cup almond flour and 3/4 cup lupin flour)
2 tablespoons of nutritional yeast
1/2 pack of Miracle Noodle Angel Hair, prepared according to package
2 flax eggs (2 tbsp ground flax seeds and 5 tbsp water)
2 tablespoons psyllium husk + 2 tbsp water or until gooey (can also just do all flax eggs)
1 tablespoon of Bragg's aminos
Salt to taste
1-2 tablespoons of sesame oil for pan frying or nonstick pan
* Optional Miyoko Cheese

Leftover veggies used:
3 zucchinis
1/2 cup purple cabbage
1/4 cup chopped green onions
1/2 cup mushrooms


1. Combine ingredients and fry in a pan till done. Enjoy!

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