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–+ servings

Korean Vegetable Pancakes (vegan, gluten free)

These pretty green pancakes are made with vegetables, pea shoots, and glutenf-ree flour for a vegan savory side dish.
Prep Time15 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: Korean, Vegan
Keyword: korean pancake, pea shoots, vegan korean pancake, vegetable pancake, yachaejeon
Servings: 5

Ingredients

Pancakes

  • 2-3 cups pea shoots or other microgreen
  • 5 scallions thinly sliced
  • 2 shallots thinly sliced
  • 1 zucchini thinly sliced
  • 1 1/4 cup flour use gluten free if desired
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1 1/2 cup filtered water
  • 3-4 tbsp neutral oil more as needed

Dipping Sauce

  • 1/4 cup tamari
  • 1 tbsp toasted sesame oil
  • 2 tsp rice wine vinegar
  • 1 pinch salt more to taste
  • 1 pinch black pepper more to taste
  • 1 clove garlic grated
  • 2 tsp coconut sugar

Instructions

  • Start by preparing your batter by whisking flour, cornstarch and salt to combine. Slowly stream in water while you whisk until a batter forms.
  • Next, mix in pea shoots, scallions, shallots and zucchini and stir to combine. The mixture should be mostly vegetables, do your best to make sure each vegetable piece is coated.
  • Heat a skillet or pan on medium heat and add enough oil to coat. Once sizzling, add about 1/3 or 1/2 cup batter to the pan and use a spatula to quickly spread the batter as thin as possible. Let cook for about 3 minutes, until bubbles form on the surface and a nice golden crust has formed. Flip, and repeat on the other side. Season with salt, set aside and repeat with remaining batter.
  • To serve, slice into bite sized pieces or triangles, whisk together dipping sauce ingredients and enjoy!