Gluten-Free Korean Savory Pancakes By @the.korean.vegan ❤

gluten free korean savory pancakes by thekoreanvegan display image  90bf0276
gluten free korean savory pancakes by thekoreanvegan display image 90bf0276

Gluten-Free Korean savory pancakes by @the.korean.vegan ❤
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Follow us @veganbowlsrecipes for Daily vegan recipes ?
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Ingredients
1/2 cup sweet white rice flour
1/2 cup blanched almond flour
2 tbsp cornmeal
1/4 cup potato starch
2 1/2 tsp baking powder
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 vegan kimchi, carrots, garlic, perilla leaves, chives, onions, green onions)
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Method
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).

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