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?
Korean pancakes are a great breakfast alternative that is very low-fat, high-protein, rich in nutrients, fast-cooking, and dazzling flavor.
This heavenly delicious flavor gets its extra crispy texture from the cornstarch, making it very enjoyable to eat loads of vegetables.
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 Recipe (1 Serving)
Step by Step Vegan Korean Pancakes Recipe
Nutritional Facts
Calories: 600
Net Carb: 98g
Total Fat: 4g
Protein: 22g
Ingredients
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)
Recipe – 10min prep / 10min cooking time
Wash all the vegetables well, dry them and keep them aside.
Cut the zucchini in half first, then cut thinly to medium lengths like French fries.
Chop the peppers like zucchini and make sure that they are of the same size as possible.
Finally, finely chop the scallions.
Now take flour in a medium-sized mixing bowl.
Add cornstarch to it and mix once.
Add some salt and all the spices.
Tip: At this point, you can cut the spices you don’t like above from the ingredients list.
Now add water to the mixture.
Recommendation: Add water slowly to make sure it doesn’t get too much. And add extra water if needed.
Mix it well.
Finally, add all the chopped vegetables to this mixture.
Mix one more time.
After preheating your non-stick medium pan a little, add olive oil.
If you wish, you can also use a spray oil, sunflower oil, coconut oil, or avocado oil. This is to prevent the pancakes from sticking. So make sure you don’t use too much oil.
After the oil is heated, pour the mixture into the pan and cook both sides slowly on the smallest chamber of the stove and the lowest heat so that the vegetables are cooked thoroughly.
Watch Vegan Korean Pancakes Recipe Video
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
