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These Korean Vegetable Pancakes are made with pea shoots, zucchini, and gluten-free flour so they’re crispy on the outside and soft and tender in the center. Served with a gluten-free tamari dipping sauce for a delicious appetizer or side dish!
There are many different kinds of pancakes in Korean cuisine. they’re always crispy and golden on the outside and thick in the center. And these vegan veggie-packed pancakes are no different. if you love Korean pancakes, you must try this recipe!
Here’s what you need for this easy pancake recipe:
I like to make a simple tamari-bassed sauce to serve with these vegan pancakes. To whip it up, you’ll need:
These pancakes are best enjoyed fresh off the stove. But if you have leftovers, you can store them in an airtight container in the fridge for up to three days. Reheat them in a hot skillet on the stove so they stay crispy. I recommend making a fresh batch of dipping sauce to serve them a second time for the best flavor.
If you make these crispy Korean vegetable pancakes, be sure to let me know what you think with a comment below!
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BY Remy Park • November 2, 2022
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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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My first e-book, Morning Light, is out now! You'll learn how to make the most of every morning, maximize your body's natural rhythms, improve your health and become more of a morning person. Plus, 15+ balanced breakfast recipes!
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