Not all pancakes have to be loaded with sugar and cream. Pancakes can be savory and full of protein if you want them to be. This is my take on Korean Pancakes, a delicious and simple dish filled with eggs and vegetables that are great to share or for your own dinner, if you have a big appetite!
Ingredients for 1 large pancake
- 2 eggs
- splash of milk (dairy free works well)
- 4 Tbsp chick pea flour (for protein)
- 1/2 summer squash (green-zucchini or yellow)
- 1/2 onion
- 1 medium carrot
- olive oil for cooking
- salt and pepper to taste
- maple syrup
- soy sauce or liquid aminos
- Begin by mixing together your eggs, milk, and flour in a small bowl. It may not mix together perfectly but letting it sit as your vegetables cook will allow the flour to be incorporated more easily. I recommend whipping together with a fork.
- Peel your carrot and discard outer peel. Take your half of zucchini and cut once length wise and remove some of the seeds inside. They can make your pancake very moist if there is too much. Use your carrot peeler to make strips of carrot and zucchini. Cut onion into long strips to match your carrot and zucchini in length.
- Saute all vegetables in oil in a large saute pan. Add salt and pepper to taste.
- For vegetables into a circle on your pan about 10 inches in diameter. Whip up batter and pour into the center of the vegetables. It should spread till about the edge of your vegetables. You can adjust the batter so all of the vegetables are touching batter. Do not expect the batter to coat/cover all of your vegetables.
- Allow this to cook over medium heat until you notice most of the batter is solidifying. While this is cooking, mix together some maple syrup and soy sauce to taste for use as a dipping sauce.
- The hard part-the flip! If you are really skilled do it your way. Before flipping, I recommend pouring more oil around the outside of the pancake so it gets underneath. When only a small amount of your batter is uncooked in the middle you need to flip over the pancake. I like to slide my large pancake onto a large plate and then flip the plate over back into the pan. Your pancake should be slightly brown on the side that was cooked already.
- Continue cooking for 5 minutes or until your pancake will easily slide off the pan onto a large plate. Cut like a pizza for easy serving.
I hope you enjoy this delicious healthy and fun recipe. Share a picture of your vegetable pancakes in The Dancing Herbalist’s Herbies so we can all enjoy the tasty food pictures!
Jillian Carnrick, founder and manager of The Dancing Herbalist, has a Masters of Science Degree in Herbal Medicine, practices as a nutritionist, and is a Certified Personal Trainer and Exercise Is Medicine Professional through the American College of Sports Medicine. Join her for live classes and The Dancing Herbalist’s home herbalist courses online for more learning opportunities.