Korean Pancakes
These Korean Pancakes are perfect for introducing more vegetables into our diet. They are perfect for sharing and the kids will love them too!
Portions: 2 pancakes
Ingredients
- 1 cup oat flour
- 1½ cup water
- Salt to taste
- 5 leaves savoy cabbage cut into thin strips
- 5 leaves sweetheart cabbage leaves cut into thin strips
- 1 carrot cut into thin strips
- 5 spring onions cut into thirds more for sprinkling
- Olive oil to grease the pan
- Soy sauce optional
- Sesame seeds optional
Instructions
- In a large bowl, add the flour, water and salt and mix well. Set aside.
- Chop up all the vegetables and the green onion and add to the previous mixture. Mix well.
- Grease a hot frying pan with olive oil and pour in spoonfuls of the vegetable mixture until it covers the frying pan.
- Spread them out slightly and cook for about 3 to 4 minutes or until golden brown, over medium/high heat.
- With the help of a plate, flip the pancake over and cook it for another 3 to 4 min on the other side.
- Serve with soy sauce with sesame seeds.
- Sprinkle with sliced chives.
Notes
You can use wheat, whole wheat or spelt flour for this recipe. If you want to use thiner flours, you should pay attention to the quantities.
If you like, you can make a peanut butter or tahini sauce by mixing the peanut butter/tahini, water, lemon and soy sauce.
You can use whatever vegetables you like, it works with pretty much all the vegetables as long as they are not too watery.
Serve as a starter, main course, or side dish!