Chive pancakes
5 from 1 vote
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Chive pancakes

Savory Garlic Chive Pancakes

5 from 1 vote
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Author: Joanne Molinaro | The Korean Vegan


  • 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 soda
  • 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 kimchi, carrots, garlic, perilla leaves, chives, onions, green onions, peppers


  • 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 ladle-full 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 (soy sauce, rice wine vinegar, mirin, maple syrup, Korean pepper powder, and toasted sesame seeds).
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