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