Korean Vegetable Pancake (yachaejeon/pajeon)
Author: 
Recipe type: Paleo, autoimmune protocol (AIP), vegan
Cuisine: Korean, snack, dinner, lunch
Prep time: 
Cook time: 
Total time: 
Serves: 4 pancakes
 
Feel free to add other veggies (onion/kimchi/garlic etc.) to this pajeon! Very modifiable. Adapted from Dr. Karen S. Lee.
Ingredients
  • 1.5 cups cassava flour
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 2 - 2.5 cups cold water (if batter is hard to mix/spread, adjust liquid amount - batter should be easy to spoon & spread out in the pan but not runny)
  • 1-2 tbs olive oil
  • 1 bunch scallions, cut lengthwise
  • 1 julienned/sliced carrot
  • 1 julienned/sliced zucchini
  • 2-3 cloves chopped garlic
  • 1 tb apple cider vinegar
  • For cooking:
  • Several tbs coconut or avocado oil
Instructions
  1. Heat up a skillet or good flat-bottomed pan on medium heat.
  2. Mix all the ingredients in the order listed to form batter.
  3. Oil pan with about 1 tb of coconut, avocado or olive oil (higher smoke point = better).
  4. Spoon about 1 cup of batter onto hot pan and spread it out evenly.
  5. Cook for around 5 minutes/until brown, then flip and repeat. Add more oil as needed.
  6. When done, cut into wedges, serve with chopped scallions and enjoy!
Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/korean-vegetable-pancake-pajeon-paleo-aip-vegan/