Korean savory pancakes
5 from 3 votes
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These Korean savory pancakes are both gluten-free and fully vegan. They’re also easy to make and such a crowd-pleaser!

 

Korean savory pancakes

Gluten-Free Korean Savory Pancakes

5 from 3 votes
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Author: Joanne Molinaro | The Korean Vegan

Ingredients

  • 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

Instructions

  • Add vinegar to plant milk and set aside.
  • Mix all other ingredients (except veggies) together and then add plant milk. Stir with whisk--the batter will seem pretty thick.
  • 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.
  • 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.
  • Serve with dressing (mix together soy sauce, rice wine vinegar, mirin, maple syrup, Korean pepper powder, and toasted sesame seeds).

Notes

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