Gluten-Free Korean Savory Pancakes

Vegan Desserts

Banana Split Sugar-Dusted Beignets

Find out more about Lauren's cookbook here. 


Gluten-Free Korean Savory Pancakes



  • 1/2 cup sweet white rice flour
  • 1/2 cup blanched almond flour
  • 2 Tbsp cornmeal
  • 1/4 cup potato starch
  • 2 1/2 tsp baking powder
  • 2 tsp salt
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp onion powder
  • 1 cup plant milk
  • 2 Tbsp white wine vinegar
  • Thinly sliced assorted veggies (like vegan kimchi, carrots, garlic, perilla leaves, chives, onions, green onions)


  1. Add vinegar to plant milk and set aside.
  2. Mix all other ingredients (except veggies) together and then add plant milk. Stir with whisk–the batter will seem pretty thick.
  3. In a non-stick pan, add a little oil and let it sit over medium high heat for a few minutes (to get hot). Then throw on a few sliced up veggies so they sizzle.
  4. Add a ladleful of batter, which will ooze around the veggies that you already placed. Lower heat to medium. Let the batter cook just like a regular pancake. Flip when one side is fully cooked and remove from pan when both sides are cooked.
  5. Serve with dressing (mix together soy sauce, rice wine vinegar, mirin, maple syrup, Korean pepper powder, and toasted sesame seeds).


Find more of Joanne’s recipes on The Korean Vegan.


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