Pajeon – Vegetable Pancake

  • Prep time 35 mins
  • Servings 4

Ingredients

1 1/2 cup julienned carrot

1 1/2 cup julienned zucchini

1 1/2 cup spring onion

3/4 cup GF flour

1/4 cup cornstarch

1 tsp flaxseed meal

1/4 tsp salt

1 1/4 cup So Good Almond Unsweetened Milk

4 tsp grape seed oil (for cooking)

Method

  1. In a bowl, mix the vegetables.
  2. In a separate bowl, sift the gluten-free flour, cornstarch, flaxseed meal, and salt.
  3. Add in the So Good Almond Unsweetened Milk and mix until well combined.
  4. Add in the vegetables and mix until well incorporated.
  5. Pre-heat a pan then bring to low-medium heat, add in oil if desired.
  6. Spread out 1/5 of the batter onto the pan and spread out into a thin pancake.
  7. Cook until the bottom is golden brown, flip and cook for another 1-2 minutes.
  8. Repeat with the rest of the batter.

Nutritional information

  • Per Serve