Korean veggie pancake

A great breakfast or lunch recipe for everyone to enjoy.

A great breakfast or lunch recipe for everyone to enjoy.

Kids will love this recipe and might even watch you make it. This colorful and flavorful dish is great for breakfast and lunch and can be enjoyed at picnics or Potlucks. Skip the chili flakes if you plan to enjoy it with little vegans.


Pancake batter:
2 cups plain flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon dried garlic powder
2 cups unsweetened soy milk
1 tablespoon red chili flakes (or up to your taste)
1 tablespoon white vinegar
1/2 teaspoon grated lime skin
1 generous tablespoon vegetable oil

The veggies:
1/4 green pepper, 1/4 red pepper, 1/4 yellow pepper (sliced)
1/2 cup spring onions
1/4 cup grated carrots
1/4 grated zucchini
4 medium white mushrooms (or 5 small ones) diced
1 cup finely diced sweet red and yellow peppers.

Sauce for dipping
4 tablespoons light soy sauce
1 tablespoon water
2 tablespoon diced spring onion


For the batter add all dry ingredients in a bowl, including the lemon zest and chili flakes.
mix lightly with a fork.

Leave bowl aside and mix in the soy milk and let stand for 5 minutes. Now combine the wet and dry ingredients. Ad the veggies.

In a non-stick pan over medium heat and after pan is hot, add oil. Before adding your first scoop, make sure oil is hot.

For sauce, mix water and soy sauce and green onions and enjoy!

Serving suggestion: dark leaf salad with fresh pomegranate seeds.


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Categories: Asian, Breakfast, Entrees, Recipes, Sides & Salads

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