Vegan Korean-Inspired Vegetable Pancakes
Ingredients
- 6 green onion tops, sliced long
- Medium yellow onion, sliced
- 1 small zucchini, 1" matchstick
- 2 cups coleslaw veggies
- Medium red pepper, slices
- 1/2 cup whole wheat flour
- 1/2 cup chickpea flour
- 1 cup water
Dipping sauce
- 1 Tbl light soy sauce
- 2 tsp rice vinegar
- 1 tsp toasted sesame seeds
- Sprinkle crushed red pepper
- Optional drizzle sesame oil
Preparation
Mix the flours and water to make a thin batter.
Toss in the veggies.
Spoon out 1/4 cup into a lightly oiled pan.
Cook for 5 minutes over high heat.
Flip and cook for another 5 minutes.
Cook longer if you prefer it more charred.
Dipping sauce
Combine all dipping sauce ingredients in a small bowl.
Tips
Feel free to substitute vegetables with matchstick sweet potato, more carrots, matchstick yellow squash, or chives.
