This Keto Korean Vegetable Pancake is a super tasty, easy recipe that is crispy yet soft inside to go with any meal as side. Or if you’re like me you can make a morning breakfast meal out of this dish.😊 You can add your own vegetables to this recipe. I used shredded carrots in a bag to make this dish a quick and easy meal to prepare. You do need green onions. The green onions make this dish extra flavorful. Instead of using regular flour you will replace it with almond flour and an egg to help the mixture stay together. Let’s get the recipe below.

INGREDIENTS:

• 1/2 Cup Almond Flour + 2 tbsp (Optional, If Needed).
• 1 Egg
• 1/4 Cup Warm Water
• 4 Tbsp Avocado Oil for frying

Vegetable Mixture (2.5 Cups Total)

• 1 Cup Shredded Carrots
• 1 Cup Shredded Zucchini placed on a towel and ring out the water.
• 4 Green Onions cut 1 inch long a must
• 1/2 Jalapeno (Optional)

Dipping Sauce:

• 1 Tbsp Liquid Aminos
• 1/2 Tbsp Soy Free Teriyaki Sauce
• 1/2 Tsp Seasoned Rice Vinegar
• Sesame Seeds
• Drizzle of Siracha (Optional) but so worth it if you like heat.

INSTRUCTIONS:

• Start by preparing the vegetables. Dump in shredded carrots, shredded zucchini. Chop the green onion so they are about 1 inch long. Slice the jalapeno (leave the seeds). Combine in a large mixing bowl with salt.
• In a mixing bowl, gently whisk the 1/2 cup almond flour with 1/4 cup water and 1 egg. Pour on top of the prepared vegetables and mix to combine.
• Your mixture should be thin but you should notice that it is slightly sticking to the vegetables. If you feel that your batter needs more flour, add 2 tbsp of almond flour and combine well.
• Heat oil in a medium skillet over medium high heat. Once heated, pour half the mixture into the pan and gently spread out into a pancake. Gently press down into the pan with your spatula. Let cook for about 5 minutes or until the pancake easily moves around. The bottom should be golden and crispy.
• Once the first side is done cooking, flip and cook the second side for 4-5 minutes until golden and crispy.
• Repeat until the batter all of the batter is used. This recipe will make 2 medium size pancakes.
• Serve immediately with dipping sauce. Eat on it’s own for a light lunch or as a side dish.
• Enjoy! Easy Peasy 😊

Nutrition Information Per Serving (4 Smaller Servings, as a side dish): Approximation

• 246 Calories
• 8.2g Carbohydrates
• 2.8g Fiber
• 22.3g Fat
• 5.5g Protein 

Net Carbs: 5.4g Carbs 

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