Korean Savoury Pancakes
Korean Savoury Pancakes
Prep
20 min
Cook
10 min
Serves
4
Method
- Whisk oat milk and vinegar together in a bowl. Set aside.
- In a separate bowl place flours, baking powder, salt, sugar and garlic. Make a well in the center and gradually add oat milk mixture, stirring until smooth, thick and well combined.
- Add vegetables and gently fold through.
- Heat oil in a pan, spoon mixture into to pan to form pancakes. Fry on both sides until they are golden brown and crispy.
- Cut pancakes into wedges and serve with soy sauce. Serves 4.
Made With
1 ¾ cup Alternative Dairy Co. Oat Milk
3 tablespoons rice wine vinegar
1 ¼ cup plain white flour
¼ cup cornflour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon sugar
2 garlic cloves, crushed
1 medium carrot, peeled, cut into matchsticks
½ cup red cabbage, shredded
½ medium onion, sliced
2 tablespoons olive oil
© 2021 Sanitarium Health Food Company