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

  1. 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.

  2. In another bowl, combine the non-dairy milk and white wine vinegar; allow it to sit for a few minutes to curdle.

  3. Add the wet mixture to the dry ingredients and stir until just combined.

  4. Fold in the julienned carrots, sliced scallions, and chopped garlic scapes.

  5. Heat a skillet over medium heat with oil, pour batter to form pancakes, and cook until golden brown on both sides.

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