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Whole Wheat Korean Vegetable Pancakes

4.95 from 18 votes
Whole Wheat Korean Vegetable Pancakes are irresistible savory patties filled with an assortment of fresh veggies and pan-fried to perfection.
Print Recipe
Course: Appetizer
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 3 cups mixed carrots, onions, sweet potatoes, jalapenos, green onions cut thin
  • 1 ½ cups whole wheat flour sub all-purpose flour
  • ¾ cup water
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp avocado oil sub cooking oil or butter
  • sesame seeds to garnish
Dipping Sauce
  • ⅓ cup coconut aminos sub soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame seeds
  • ½ tsp red pepper flakes optional

Method
 

  1. To make the sauce, add all ingredients to a small bowl and mix. Set aside.
  2. Place all pancake ingredients except for the avocado oil in a large mixing bowl and stir until combined. If the mixture is dry, add more water 2 tbsp at a time until it’s a wet consistency.
  3. Heat avocado oil in a nonstick skillet over medium. Scoop out portions into the skillet and gently flatten.
  4. Cook until brown and flip. Continue cooking until that side browns and transfer to a plate.
  5. Top with sesame seeds and enjoy warm with the dipping sauce.