- 1 ½ cup julienned carrot
- 1 ½ cup julienned zucchini
- 1 ½ cup spring onion
- ¾ cup GF flour
- ¼ cup cornstarch
- 1 tsp flaxseed meal
- ¼ tsp salt
- 1 ¼ cup So Good Almond Unsweetened Milk
- 4 tsp grape seed oil (for cooking)
Pajeon – Vegetable Pancake
Serves: 4
Prep: 5
Cook: 0
Ingredients
Method
Step 1
In a bowl, mix the vegetables.Step 2
In a separate bowl, sift the gluten-free flour, cornstarch, flaxseed meal, and salt.Step 3
Add in the So Good Almond Unsweetened Milk and mix until well combined.Step 4
Add in the vegetables and mix until well incorporated.Step 5
Pre-heat a pan then bring to low-medium heat, add in oil if desired.Step 6
Spread out 1/5 of the batter onto the pan and spread out into a thin pancake.Step 7
Cook until the bottom is golden brown, flip and cook for another 1-2 minutes.Step 8
Repeat with the rest of the batter.
