Korean pancakes are another popular quick and easy treat to make! In this recipe we made them with our gluten free flours and still managed to keep them crispy on the outside and chewy on the inside. Our GF AP Hearthy Flour is made with Oat and Tapioca. Oat flour provides more protein and nutritional benefits than regular flour. Both Tapioca and Rice flour both contain calcium. Great for maintaining good bone health. Be creative! This recipe is a great way to use up any vegetables you have in your refrigerator.
GF Korean Green Onion Pancake
Makes two 8 inch pancakes
¾ cup GF AP Hearthy Flou
¼ cup Hearthy White Rice Flour
½ tsp Salt
4 TBSP Avocado or Neutral Oil
1 Carrot Julienned
½ White Onion Julienned
6 Green Onions 1 inch chopped
1 cup Water
1 Large egg
Julienne the carrots and onion into nice uniform slices. Green onions can be sliced 1 inch length for this recipe.
In a medium sized bowl combine GF AP Hearthy Flour, Hearthy White Rice Flour and Salt. Once combined, add water and mix until the batter becomes a little thinner than pancake batter. Add the egg and mix. Next fold in all the vegetables - carrots, onion and scallions.
In a hot medium sized saucepan add 2 TBSP of neutral oil. We used avocado oil for this recipe. Place half of the mix into the pan and carefully spread evenly into a layer. Cook for 3 to 4 minutes or until the bottom becomes golden brown. Flip pancake and cook for another 3 to 4 minutes. Place the pancake on a serving platter, top with Cilantro and scallions. Slice and ready to serve!
Soy Dipping Sauce
2 TBSP Toasted White Sesame Seeds
2 TBSP Tamari GF Soy Sauce
2 tsp Rice Vinegar (unseasoned)
1 TBSP Water
½ tsp Sesame Seed Oil
½ tsp Gochugaru Korean Pepper Flakes
1 TBSP Rice Syrup or Honey
Place all ingredients into a blender and blend until well combined. Pour into a small bowl for dipping.