Vegan Korean pancakes
Tuesday, 12th February 2019 by Lola DeMille
Korean pancakes vegan

This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website

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Ingredients

Per person -

1 handful of finely sliced Spring onions

Small handful of thinly sliced veg - red or green cabbage, peppers, carrots, sprouts

1 tbsp Sesame seeds

2 Tsp chopped Thai basil or coriander & mint combined

1+¾ cups gram / chickpea flour

2 cups water

1 tsp miso

1 – 2 garlic clove(s), crushed

1 tsp chopped fresh ginger

1 tbsp tamari or soy sauce

Pinch of sugar or tsp agave

 

Dipping sauce

1 tbsp tamari

1 tbsp lime juice / black rice vinegar / balsamic

1 tbsp chilli oil / sesame oil

1 tbsp water 

Stir to combine

 

Method

If using a food processor, shred your cabbages and spring onions on the slicer attachment and grate your carrots, tip into a bowl.

Add the remaining ingredients to the food process with the blade attachment and pulse until the batter is combined, add to the veg and mix well.

 

Let rest for 30 mins if possible but not essential

 

On a reasonably high heat, add a little veg oil to a cast iron skillet or non stick pan, and add the batter until it is the thickness of pound coin, use the back of a spoon to spread out if needed.

these work any size, but the smaller ones are easier to handle! Cook for 2-3 minutes - until golden underneath and there are bubbles on the top - then flip. Don’t worry if they break, they still taste good!

They don’t really go crispy but the veg should be thin enough to just cook but keep some crunch. They are also surprisingly nice cold. I haven’t worked out what to eat with these, I just eat more if I’m hungry! Though some crispy little gem lettuce, spring onions I’m sure would be a great combination. 

 

Author name: 
Lola DeMille