How to make Vegetable pancakes at home! Yachaejeon: 야채전 super easy recipe...

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients while cornstarch can create a lighter texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats, while canola oil is often more affordable.

egg

🥗Healthier: flax egg

💰Cheaper: aquafaba

Flax egg is a vegan option, while aquafaba is made from chickpeas and is cost-effective.

Grate the zucchini and carrot, then squeeze out excess moisture.

Chop the onion, green onion, and mushrooms finely.

In a bowl, combine the grated vegetables with the chopped onion, green onion, and mushrooms.

Add flour, water, egg, salt, and black pepper to the vegetable mixture and stir until well combined.

Heat vegetable oil in a non-stick skillet over medium heat until shimmering.

Spoon a portion of the batter into the skillet, flattening it into a pancake shape.

Cook for 3-4 minutes until the bottom is golden brown, then flip and cook for another 3-4 minutes.

Remove the pancake and place it on a paper towel to absorb excess oil.

Repeat with remaining batter, adding more oil as needed.

Serve hot with soy sauce and sesame oil for dipping.

Cooking Techniques

Spice Level:

Allergens