Whole Wheat Korean Vegetable Pancakes

Whole Wheat Korean Vegetable Pancakes

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Whole Wheat Korean Vegetable Pancakes are irresistible savory patties filled with an assortment of fresh veggies and pan-fried to perfection. Serve with scallions, sesame seeds, and a spicy dipping sauce for the ultimate global inspired dish! A few nutritious swaps take these Korean pancakes to the next level of deliciousness.


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Make it a Meal!

What I love about Korean vegetable pancakes are they can be an appetizer, a side, or a whole meal! Pair it with some of these finds for a true feast

Mains

Sides

How To: Make Whole Wheat Korean Vegetable Pancakes

The first time I had a Korean pancake I was so intrigued. Savory pancakes?? Filled with veggies??

I was pleasantly surprised when I was served a pancake the size of my face! It was mouth-wateringly delicious and made me wish I hadn’t waited so long to try this.

Flash forward to now, and I find myself with tons of leftover veggies in my fridge looking for creative ways to utilize them.

Enter, whole wheat korean vegetable pancakes! My take on a classic Korean dish with a few healthy swaps.

If the swaps aren’t your thing, feel free to use white flour or butter.

  • Step 1:  Prep the dipping sauce by combining the coconut aminos, rice wine vinegar, sesame seeds, and pepper flakes. Set aside or refrigerate.
  • Step 2: To a large bowl, add julienned green onions, carrots, onions, sweet potatoes, and jalapenos. Thinner is better!
  • Step 3: Next stir in whole wheat flour, water, and salt and pepper. Mix until combined. The mixture should be a wet consistency, so add 2 tbsp more of water if needed.
  • Step 4: Heat a nonstick skillet over medium heat. Pour in avocado oil, adding more if needed to cover the entire pan. 
  • Step 5: Scoop out roughly ½ cup portions of the mixture and add to the pan. Press flat with your cooking utensil.
  • Step 6: Cook each pancake until brown and flip to the other side. Cook until that side browns and transfer to a plate. Top with sesame seeds and enjoy with the sauce!

Ingredients Needed

Materials Needed

Whole Wheat Korean Vegetable Pancakes

Whole Wheat Korean Vegetable Pancakes are irresistible savory patties filled with an assortment of fresh veggies and pan-fried to perfection.
4.95 from 18 votes
Print Rate
Course: Appetizer
Cuisine: Korean
Keyword: appetizer, side dish, spring

Ingredients

  • 3 cups mixed carrots, onions, sweet potatoes, jalapenos, green onions cut thin
  • 1 ½ cups whole wheat flour sub all-purpose flour
  • ¾ cup water
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp avocado oil sub cooking oil or butter
  • sesame seeds to garnish

Dipping Sauce

  • cup coconut aminos sub soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame seeds
  • ½ tsp red pepper flakes optional

Instructions

  • To make the sauce, add all ingredients to a small bowl and mix. Set aside.
  • Place all pancake ingredients except for the avocado oil in a large mixing bowl and stir until combined. If the mixture is dry, add more water 2 tbsp at a time until it’s a wet consistency.
  • Heat avocado oil in a nonstick skillet over medium. Scoop out portions into the skillet and gently flatten.
  • Cook until brown and flip. Continue cooking until that side browns and transfer to a plate.
  • Top with sesame seeds and enjoy warm with the dipping sauce.
Tried this recipe?Mention @Abundance.of.Flavor or tag #AbundanceofFlavor!
@abundanceofflavor

It’s always a good day for Korean Vegetable Panackes! Try out my take on this deliciois dish with a few heathy swaps ✨

♬ Good Day – Nappy Roots

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25 thoughts on “Whole Wheat Korean Vegetable Pancakes”

  1. 5 stars
    Oh my goodness those look amazing and super healthy!! I love that they’re whole wheat too I try to only eat whole grains these days and yet this recipe looks like it doesn’t sacrifice any of the favor :D. yum! Thanks for sharing 🙂

  2. 5 stars
    This recipe is perfect for using all the veggies I have in the fridge, it’s super easy to prepare and tastes delicious. Using the dipping sauce for other recipes as well.

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