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Gluten Free Savoury Korean Pancakes by @the.korean.vegan ? They’re delicious and filled with veggies! Who’d you share some with?
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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 (lengthwise) scallions, chopped garlic scapes⠀⠀
Add vinegar to non-dairy milk and set aside. In a large bowl, add all dry ingredients together and stir with whisk. Once non-dairy milk and vinegar mixture has curdled, add to dry ingredients and stir to form batter (which will be pretty thick). In a skillet over medium high heat, add a little oil. When pan is hot, pour a small ladleful of batter and THEN add veggies (carrots, scallions, garlic scapes, or whatever else you like!). Lower heat to medium low and cook until side facing down is brown. Using a thin spatula, flip the pancake and cook other side. Press down gently in order to get the lovely char on the veggies. Repeat until all the batter is used. Eat with dipping sauce (GF soy sauce mixed with a touch of maple syrup, vinegar, minced garlic, and sliced jalapeños). Enjoy!
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