Pancakes Korean "Pajeon"

Ingredients

• Gluten Free Flour

  Cup 4 Cup

  12 tablespoons or 104g

• Egg Replacer

  Bob's Red Mill

  1 Tbsp or 7g

• Potato

  Flesh and skin, raw

  2 ³⁄₁₆ Potato small or 369g

• Carrots

  Raw

  ½ large or 36g

• Zucchini

  Summer squash, includes skin, raw

  ½ medium or 98g

• Spring Onions

  Fresh - Sainsbury's

  1 serving or 100g

• Garlic

  Raw

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Sweet Chilli Sauce

  Asian Style Dipping Sauce - Aldi

  1 serving or 15g

Directions

1. Prepare your veggies by cutting them into sticks or use a peeler/mandoline. Set them aside.
2. In a bowl add the pancake mixture/all-purpose flour, egg and water. Mix well and add the veggies. Season with garlic powder and salt & pepper.
3. Add a bit of oil to a pan and fry the pancakes until they are cooked through and brown on each side. I cooked mine on medium heat and it took me 4-6 minutes for them to be fully cooked.
4. Serve your pancakes with my Asian Dipping Sauce, garnish with spring onions and sesame seeds.
5. https://www.thespicedchickpea.com/recipes/korean-pancakes-pajeon/
6. Tweaked a bit to work!