Pancake koreansk maangchi

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By alie

If you’re looking for a delicious and healthy breakfast recipe, look no further than these root vegetable pancakes. This gluten-free and vegan recipe is the perfect way to start your day, and it’s packed with nutrients and flavor.

Root Vegetable Pancakes

Root Vegetable Pancakes

Ingredients:

  • 1 sweet potato
  • 1 parsnip
  • 1 carrot
  • 1 small onion
  • 1/2 cup chickpea flour
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup water
  • Coconut oil or cooking spray for frying

Instructions:

  1. Coarsely grate the sweet potato, parsnip, carrot, and onion in a large bowl.
  2. In a separate bowl, whisk together the chickpea flour, garlic powder, thyme, salt, black pepper, and water until a thick batter forms.
  3. Add the batter to the grated vegetables and mix well.
  4. Heat a small amount of coconut oil or cooking spray over medium-high heat in a large skillet.
  5. Spoon the vegetable batter into the hot skillet, forming small pancakes about 3 inches in diameter.
  6. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
  7. Transfer to a paper towel-lined plate to drain off any excess oil.
  8. Serve hot with your favorite sauce or toppings.

If you’re in the mood for something savory and crispy, these Korean vegetable pancakes are sure to hit the spot. Packed with fresh veggies and seasoned to perfection, they’re the perfect appetizer or light meal.

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Korean Vegetable Pancakes

Korean Vegetable Pancakes

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup water
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 4 scallions, trimmed and sliced into thin rounds
  • 1 small zucchini, grated
  • 1 small carrot, grated
  • 1 red chili pepper, seeded and finely chopped
  • 2 tbsp. vegetable oil
  • Soy sauce or dipping sauce of choice for serving

Instructions:

  1. In a large bowl, whisk together the flour, water, eggs, salt, and black pepper until smooth.
  2. Add the scallions, zucchini, carrot, and chili pepper, and stir to combine.
  3. Heat the vegetable oil in a large skillet over medium-high heat.
  4. Add the pancake batter to the skillet, using a ladle to form small pancakes about 3 inches in diameter.
  5. Cook for about 2-3 minutes on each side, or until golden brown and crispy.
  6. Transfer the pancakes to a paper towel-lined plate to drain off any excess oil.
  7. Serve hot with soy sauce or your favorite dipping sauce.

Whether you’re looking for something sweet or savory, these vegetable pancake recipes are the perfect way to start your day or satisfy your cravings. So why not give them a try today?

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Vegetable Pancake (Yachaejeon) | Recipe | Vegetable Pancakes, Maangchi

Vegetable pancake (Yachaejeon) | Recipe | Vegetable pancakes, Maangchi

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pancake koreansk maangchi

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Mother's Recipe Mementos: Korean Vegetable Pancakes

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