Pajeon – Vegetable Pancake
Prep
5 min
Serves
4
Skill
Vegetarian
Prep
5 min
Serves
4
Skill
Ingredients
1 1/2 cup julienned carrot 1 1/2 cup julienned zucchini 1 1/2 cup spring onion 3/4 cup GF flour 1/4 cup cornstarch 1 tsp flaxseed meal 1/4 tsp salt 1 1/4 cup So Good Almond Unsweetened Milk 4 tsp grape seed oil (for cooking)
Method
- In a bowl, mix the vegetables.
- In a separate bowl, sift the gluten-free flour, cornstarch, flaxseed meal, and salt.
- Add in the So Good Almond Unsweetened Milk and mix until well combined.
- Add in the vegetables and mix until well incorporated.
- Pre-heat a pan then bring to low-medium heat, add in oil if desired.
- Spread out 1/5 of the batter onto the pan and spread out into a thin pancake.
- Cook until the bottom is golden brown, flip and cook for another 1-2 minutes.
- Repeat with the rest of the batter.
1 1/2 cup julienned carrot 1 1/2 cup julienned zucchini 1 1/2 cup spring onion 3/4 cup GF flour 1/4 cup cornstarch 1 tsp flaxseed meal 1/4 tsp salt 1 1/4 cup So Good Almond Unsweetened Milk 4 tsp grape seed oil (for cooking)
- In a bowl, mix the vegetables.
- In a separate bowl, sift the gluten-free flour, cornstarch, flaxseed meal, and salt.
- Add in the So Good Almond Unsweetened Milk and mix until well combined.
- Add in the vegetables and mix until well incorporated.
- Pre-heat a pan then bring to low-medium heat, add in oil if desired.
- Spread out 1/5 of the batter onto the pan and spread out into a thin pancake.
- Cook until the bottom is golden brown, flip and cook for another 1-2 minutes.
- Repeat with the rest of the batter.