These Korean veggie pancakes are made with wheat flour and flour from red quinoa seeds, boosting their protein and fiber content for a healthier twist. Crispy on the outside and tender on the inside, they're packed with fresh vegetables and perfect as a nutritious appetizer or side dish. Enjoy them with a tangy Asian dipping sauce for a flavorful and satisfying meal.
- To a large bowl, add the flours, cornstarch, salt, and garlic powder.(2 minutes)
- Whisk in the cold water until just combined.(1 minute)
- Mix in the vegetables until well coated.(2 minutes)
- Preheat a skillet over medium-high heat. Then coat the bottom of the skillet with oil. Scoop out enough batter to thinly cover the whole surface of the skillet. Cook for 3-4 minutes, or until crispy. Then flip and cook it for 3-4 minutes. Repeat with the rest of the batter.(30 minutes)
- Cut into smaller pieces and enjoy right away!
You can also enjoy these Korean veggie pancakes with camu camu peanut butter dressing.
Green onions
