Keto Korean Pancakes
How to Make It
Step 1
Cut the carrot, zucchini, and leek into thin matchsticks; about 1 inch long. Chop the green onions so they are about 1 inch long. Slice the white/yellow onion and jalapeno (leave the seeds). Combine in a large mixing bowl with salt.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Once the first side is done cooking, flip and cook the second side for 4-5 minutes until golden and crispy. in the meantime, make the dipping sauce by mixing soy sauce, rice vinegar, and sesame seeds in a small bowl.
Step 6
Repeat until all of the batter is used. This recipe will make 2 medium size pancakes. Serve immediately with dipping sauce. Eat on its own for a light lunch or as a side dish.
Ingredients
- Almond flour – 0.5 cup
- Raw egg – 1 medium
- Warm Water – 3 tbsp
- Extra virgin olive oil – 2 tbsp
- Leeks, raw – 0.13 each
- Carrots, raw – 0.5 small – 5 3/4″ long or less
- Zucchini, raw – 0.25 small
- Scallions or spring onions, tops and bulb, raw – 2 small – 3″ long
- Jalapeno peppers, raw – 0.25 regular – approx 2″ long
- Onion, white, yellow or red, raw – 0.13 small
- Soy sauce, low sodium – 1 tbsp
- Sesame seeds, hulled, toasted, unsalted – 1 tsp
- Rice Vinegar – 0.5 tsp