Gluten Free Korean Savory Pancakes
Ingredients
- 1/2 cup sweet white rice flour
- 1/2 cup blanced almond flour
- 2 tbsp cornmeal
- 1/4 cup potato starch
- 2 1/2 tsp baking soda
- 2 tsp salt
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 cup plant milk
- 2 tbsp white wine vinegar
- Thinly sliced assorted veggies (like kimchi, carrots, garlic, perilla leaves, chives, onions, green onions)
Preparation
Add vinegar to plant milk and set aside
Mix all other ingredients (except veggies) together and then add plant milk
Stir with whisk--the batter will seem pretty thick
In a non-stick pan, add a little oil and let it sit over medium high heat for a few minutes (to get hot)
Then throw on a few sliced up veggies so they sizzle
Add a ladle-ful of batter which will ooze around the veggies that you already placed
Lower heat to medium
Let the batter cook just like a regular pancake
Flip when one side is fully cooked and remove from pan when both sides are cooked
Serve with dressing (soy sauce, rice wine vinegar, mirin, maple syrup, Korean pepper powder, and toasted sesame seeds)
