600 Calorie Vegan Korean Pancakes Recipe | Nutrient-Rich

Here we have brought a legendary vegan Korean pancakes recipe. You will be amazed by its crispiness first and then its flavor.

What Are Vegan Korean Pancakes?

If you’re one of the first to try it, you’ll thank us later. Because this recipe is family-friendly. These pancakes make it easy and delicious for especially picky kids to eat vegetables.

You will find many tips and tricks in the rest of the article for this recipe, which is very 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.

Vegan Korean Pancakes

Step by Step Vegan Korean Pancakes Recipe

Yield: 1

600 Calorie Vegan Korean Pancakes Recipe

Vegan Korean Pancakes

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


  • Whole wheat flour (1 cup + 1 tbsp)
  • Zucchini (1, medium)
  • Red pepper (1, medium)
  • Green pepper (1, medium)
  • Scallion (4 stalks)
  • Corn starch (2 tbsp)
  • Salt and pepper to taste
  • Chili flakes (1/2 tsp)
  • Curry (a pinch of)
  • Water (1 cup)


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!


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



Serving Size


Amount Per Serving Calories 600Total Fat 4gNet Carbohydrates 98gProtein 22g

Can I Use Corn Flour or Oat Instead the Flour?

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

As a suggestion for those who want to prefer corn flour, I recommend using 50% corn flour, 50% Whole wheat, or all-purpose.

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

But for those who want to use oat, things may not be so easy. This is possible, but first, you need to grind the oats in a blender. Or you can easily use oat flour.

How Can You Make Additions According to Your Taste?

Frankly, I’m not a fan of breaking originality, but I think that a recipe should always be open to change when personal taste comes into play.

For example, if you want to add some tofu to the mix and increase the protein ratio, feel free to do so. Just be sure to pre-cook them by cutting them into the same sizes as vegetables.

If you want it to be more fun for the kids, it’s okay to cook vegan way for your pancake and add some cheese to the dough mix when it’s time to cook the kids’ pancakes.

See Also

Chocolate Vegan Souffle Recipe in Minutes

Gluten Free Vegan Ice Cream with Cookie Dough

Baked Vegan Chickpea Meatballs

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