This week’s Friday Fave is a crispy, savory and totally plant-based treat! These Savory Korean Pancakes are light yet satisfying and packed with veggies and flavor. Bonus: they’re made with protein-rich chickpea flour for a nourishing boost!
Recipe
Ingredients:
- 1 cup chickpea flour (a.k.a. besan or garbanzo bean flour)
- 1 tbsp cornstarch or arrowroot (for crispier texture)
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/8 tsp ground black pepper
- 1 cup water (add a little more if needed for a pourable batter)
- 1 cup scallions (cut into 2-inch strips)
- 1/2 cup thinly sliced mushrooms (shiitake or cremini work well)
- 2 tbsp low-sodium soy sauce or coconut aminos
- 1 tbsp rice vinegar
- 1/2 tsp maple syrup or date syrup
- 1 clove garlic, finely minced
- Dash of chili flakes or splash of sriracha (optional)
- 1 tbsp finely chopped green onion (optional garnish)
- Mix the batter: In a mixing bowl, whisk together chickpea flour, cornstarch, salt, garlic powder and pepper. Gradually add water and whisk until smooth and lump-free. The batter should be pourable but not watery.
- Add veggies: Fold in scallions and mushrooms.
- Cook the pancake: Heat a good nonstick skillet over medium heat (no oil needed). Pour in about 1/2 cup of the batter and spread it evenly into a thin pancake. Cook for about 3–4 minutes until edges start to dry and the bottom is golden. Flip carefully and cook the other side for 2–3 more minutes.
- Repeat: Continue with the remaining batter.
- Make the dipping sauce: Combine all dipping sauce ingredients in a small bowl. Stir well.
- Serve: Slice pancakes into wedges and serve warm with dipping sauce on the side.
Wishing you a flavorful and peaceful weekend!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
