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
- Sheet Pan Teriyaki Salmon and Vegetables – A satisfying sheet pan meal that will complement beautifully
- Pineapple Teriyaki Chicken Meatballs – Pro tip: crumble up meatballs INTO the pancakes!!
- Perfect Instant Pot Rice – You cannot go wrong with a side of rice
- Green Bean and Mushroom Saute – More veggies please!
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!
Whole Wheat Korean Vegetable Pancakes
- 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
- ⅓ cup coconut aminos sub soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame seeds
- ½ tsp red pepper flakes optional
- 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.
Have you ever had a savory pancake? They quickly made it to my top 5 favorite foods!