Korean Savoury Pancakes

Prep

20 min

Cook

10 min

Serves

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.

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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