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
In a bowl, mix together the sweet white rice flour, almond flour, cornmeal, potato starch, baking powder, baking soda, salt, garlic powder, and onion powder.
In another bowl, combine the non-dairy milk and white wine vinegar; allow it to sit for a few minutes to curdle.
Add the wet mixture to the dry ingredients and stir until just combined.
Fold in the julienned carrots, sliced scallions, and chopped garlic scapes.
Heat a skillet over medium heat with oil, pour batter to form pancakes, and cook until golden brown on both sides.