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Korean Pancakes (sans gluten!)

July 12, 2010

For those of us who can’t or won’t eat gluten, coconut flour makes an excellent crepe-like pancake. This dish is action packed with loads of protein and veggies! You can use any veggies that strike your fancy, I used a generous amount of scallions, tatsoi and green beans.

4 eggs
1/4 cup coconut flour
1/4 cup coconut milk (full fat)
1/2 tsp salt
sprinkle of pepper
chopped scallions
chopped/shredded/grated veggies of your choosing

Mix the first four ingredients and let them sit while preparing the veggies. Stir in onions and veggies until the mix is well populated but also making sure that everything is well coated in batter so the pancakes stick together in the pan (I didn’t do this the first time, still delish but fell apart in the pan). Heat butter or oil in a pan over medium heat. Scoop the mix into the pan, allowing the pancake to brown before flipping it.

Mix equal parts tamari and rice vinegar, add grated ginger to taste.


One Comment leave one →
  1. Katie permalink
    May 8, 2013 12:36 am

    I’d love to give this recipe a try. Can I use 8 eggwhites to replace the 4 eggs? Does it taste like regular Korean pancakes? I like to eat healthy but people in my family don’t, so I kind of want to sneak this pass them. Haha 🙂

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