Gluten-Free Savory Korean Pancakes
Ingredients
- 1/2 cup sweet white rice flour
- 1/2 cup almond flour
- 2 tbsp cornmeal
- 1/4 cup potato starch
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp salt
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 3/4 cup non-dairy milk
- 2 tbsp white wine vinegar
- julienned carrots
- sliced scallions
- chopped garlic scapes
Preparation
Add vinegar to non-dairy milk and set aside.
In a large bowl, add all dry ingredients together and stir with a whisk.
Once the non-dairy milk and vinegar mixture has curdled, add it to the dry ingredients and stir to form a batter.
In a skillet over medium-high heat, add a little oil.
When the pan is hot, pour a small ladleful of batter and then add the veggies.
Lower the heat to medium-low and cook until the side facing down is brown.
Using a thin spatula, flip the pancake and cook the other side.
Press down gently to get a char on the veggies.
Repeat until all the batter is used.
Dipping sauce
Mix gluten-free soy sauce with a touch of maple syrup, vinegar, minced garlic, and sliced jalapeños.
