Korean Vegetable Pancake Recipe (with Pea Shoots)
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.
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!
Notes
Secrets to Success
- This recipe is a great way to use up leftover vegetables. I used a mix of zucchini, green onions, shallots, and pea shoots, but feel free to add in a combination of carrots, mushrooms, or another vegetable mix cut into thin slices.
- This Korean pancake recipe makes thin pancakes, so keep that in mind when assessing the consistency of your pancake batter.