This gluten-free Korean pancake recipe is a favorite in my family – and SO easy to make! The great thing about this particular recipe is that not only are the pancakes VEGAN and GLUTEN FREE, but the batter can also be made in advance and stored in the fridge for a few days before frying – making it a very easy grab and go meal!
Korean pancake recipe
- Combine 2 cups dried yellow mung beans and 6 tablespoons dry calrose rice (medium-grain japonica sticky rice). Cover with water and soak for 4 hours.
- Take 2 medium sized zucchini and grate them with the larger side of the grater. Place in a bowl and sprinkle with salt. Leave on for about an hour (this will allow the water to drain).
- Finely chop fresh coriander or parsley, then chop 6 spring onions.
- After 4 hours of soaking, drain all the soaking liquid and place the mung bean and rice mixture in a blender along with 1 3/4 cups fresh water to blend.
- Roughly chop a large yellow onion and fry until translucent. Add it to the dough in the mixer and mix, then pour into a large bowl.
- Squeeze the salted water out of the grated zucchini and add the zucchini to the bowl. You can also add any additional vegetables you like at this time. Green beans are delicious, red peppers, diced really small, are great. Peas and carrots are fine too. Fold into the dough.
- Drop spoonfuls (depending on desired size) into a pan of hot coconut oil. Allow it to set and brown. Then turn over and brown on the other side. Remove and serve!
Soaking the mung beans and rice before cooking aids digestion and zucchini (or any other squash) is a very digestible vegetable. If you are sensitive to onions, you can omit both the green and yellow onions and they will still taste great!
Which vegetables did you use? I would love to hear how your pancakes turned out! Drop a comment below if you try them…
Korean pancake dipping sauce
1 tbsp soy sauce
1 tbsp water
1.5 teaspoons rice vinegar (you can also use apple cider vinegar)
1 tsp maple syrup (feel free to adjust or substitute stevia or monk fruit)
1 tsp sesame oil
1/2 tsp sesame seeds
Mix all ingredients together.
Some people prefer more vinegar/bite, in which case use 1 tbsp vinegar. If you like it spicy, you can also add chili flakes.
*If you are prone to diverticulitis, avoid the seeds.
Jini Patel Thompson is an internationally recognized expert in natural healing for digestive diseases. She healed herself from widespread Crohn’s disease and has been medication and surgery free for over 25 years. Jini has appeared on numerous podcasts, TV and radio shows in the US, UK, Canada and Australia, giving people hope and vision on how to heal their colitis, Crohn’s disease, diverticulitis and irritable bowel syndrome (IBS) using all-natural methods. Her books on natural healing of digestive diseases have been sold in over 80 countries worldwide. Jini is married and has three children, nine sheep, 11 horses, a cat and three dogs.
