600 Calorie Vegan Korean Pancakes Recipe | Nutrient-Rich

Here is a legendary vegan Korean pancake recipe. First, you will be amazed by its crispiness and flavor.

What Are Vegan Korean Pancakes?

If you’re among the first to try it, you’ll thank us later. This recipe is family-friendly, and these pancakes make it easy and delicious for incredibly picky kids to eat vegetables.

You will find many tips and tricks in the rest of the article for this recipe, which is open to variety and change. This will make them a flavor suitable for everyone’s taste, not just vegans. So, let me start now and introduce this wonderfully delicious recipe.

Step-by-Step Vegan Korean Pancakes Recipe

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Yield: 1

600 Calorie Vegan Korean Pancakes Recipe

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Vegan Korean pancakes are a fantastic breakfast alternative that is low-fat, high-protein, and nutrient-rich. They are also quick to cook and bursting with flavor.

This heavenly, delicious flavor gets its extra crispy texture from the cornstarch, making it very enjoyable to eat loads of vegetables.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 cup of whole wheat flour
• 1 medium zucchini
• 1 medium red pepper
• 1 medium green pepper
• 4 scallion stalks
• 2 tbsp. corn starch
• Salt and pepper to taste
• A pinch of chili flakes
• A pinch of curry
• 1 cup of water

Instructions

Here's the step-by-step process for making vegan Korean pancakes:

1. Wash all the vegetables well, dry them, and set them aside. Cut the zucchini in half first, then thinly slice it into medium-length pieces resembling French fries.
2. Similarly, chop the peppers to the zucchini, ensuring they are as uniform in size as possible.
3. Finely chop the scallions.
4. In a medium-sized mixing bowl, combine the flour and cornstarch, mixing them.
5. Add salt and all the desired spices to the flour mixture.
6. Gradually add water to the mixture, stirring well until it forms a smooth batter.
7. Add all the chopped vegetables to the batter and mix well to ensure they are evenly coated.
8. Preheat a non-stick medium pan and add olive oil. Alternatively, you can use spray oil, sunflower oil, coconut oil, or avocado oil. Be cautious not to use too much oil.
9. Once the oil is heated, pour the vegetable batter into the pan.
10. Cook the pancakes slowly on both sides over the lowest heat setting on the stove, allowing the vegetables to cook thoroughly.
    
    Enjoy your delicious vegan Korean pancakes!

Notes

Add water slowly to the flour mixture, ensuring it doesn't become too thin. If necessary, you can add extra water gradually until you achieve the desired consistency for the batter.

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 583Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 329mgCarbohydrates 126gFiber 19gSugar 14gProtein 21g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

Can I Use Corn Flour or Oat Instead of Flour?

You can also use all-purpose flour instead of whole wheat flour.

For those who prefer corn flour, I recommend using 50% corn flour, 50% Whole wheat, or all-purpose flour.

This way, you’ll have even more crispy pancakes without losing the texture.

However, using oats may not be easy. It is possible, but first, you must grind them in a blender. Alternatively, you can easily use oat flour.

How Can You Make Additions According to Your Taste?

Frankly, I’m not a fan of abandoning originality, but a recipe should always be open to change when personal taste is involved.

For example, you can add tofu to the mix to increase the protein ratio. Just be sure to pre-cook it by cutting it into the exact sizes of the vegetables.

If you want the kids to have more fun, cook vegan pancakes and add cheese to the dough mix before baking them.

See Also

Chocolate Vegan Souffle Recipe in Minutes

Gluten Free Vegan Ice Cream with Cookie Dough

Baked Vegan Chickpea Meatballs