By Mama Linda
Korean Veggie Pancakes ( Easy Version)
9 steps
Prep:15minCook:15min
Korean Veggies Pancakes = a savory and crispy treat that make my family want to eat tons of veggies! You can use your favorite veggies but my go to are green onions, zucchini, carrots and sweet potatoes. Check out my recipe and tips on how to make them extra cwispy! ☺️💛
Updated at: Thu, 17 Aug 2023 11:30:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
73
High
Glycemic Load
57
High
Nutrition per serving
Calories475.8 kcal (24%)
Total Fat14.8 g (21%)
Carbs78.2 g (30%)
Sugars63.4 g (70%)
Protein9.9 g (20%)
Sodium1719.9 mg (86%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 cupKorean pancake mix
Store-bought
1 cupWater
neutral oil
3Green onions
chopped
1 cupZucchini
shredded
½ cupCarrots
shredded
1 cupSweet potatoes
shredded
Dipping Sauce
Instructions
Step 1
For the dipping sauce, combine soy sauce, rice vinegar, sesame oil, sesame seeds and Korean hot pepper flakes. Mix well and set aside.
Step 2
In a bowl, combine pancake mix and water according to instructions on package.
Step 3
Add all veggies and mix well.
Step 4
Preheat non-stick pan or griddle over medium high heat. Add 2 Tbsps neutral oil and brush over pan.
Step 5
Pour pancake mixture thinly and evenly. Turn down heat to medium. Cook for 5 minutes.
Step 6
Carefully remove pancake into a plate. Add 1 Tbsp neutral oil and brush over pan.
Step 7
Add pancake back into pan, uncooked side down. Cook till golden brown, about 3-4 minutes.
Step 8
For crispier pancakes, turn heat to medium low and cook for an additional 3 minutes on each side. Veggies may be slightly charred.
Step 9
Cut pancakes into smaller slices and serve immediately with dipping sauce. Enjoy!
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Notes
3 liked
0 disliked
Crispy
Delicious
Easy
Go-to
Under 30 minutes
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