Banchan Jeon

Banchan Jeon is a delightful Paleo Korean snack featuring savory pancakes made with a blend of vegetables and seasoned with gluten-free ingredients. These crispy treats are perfect for a light meal or as a side dish, bursting with flavor and nutrition.

Ingredients

• Zucchini - 150 grams
• Carrot - 100 grams
• Green onion - 50 grams
• Egg - 2 large
• Almond flour - 50 grams
• Coconut aminos - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons

Steps

1. Grate the zucchini and carrot, then place them in a clean kitchen towel and squeeze out excess moisture.
2. Chop the green onion finely.
3. In a mixing bowl, combine the grated zucchini, carrot, green onion, almond flour, eggs, coconut aminos, salt, and black pepper. Mix well until combined.
4. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
5. Spoon about 1/4 cup of the mixture into the skillet, flattening it slightly to form a pancake. Cook for 3-4 minutes on each side or until golden brown and cooked through.
6. Repeat with the remaining mixture, adding more olive oil to the skillet as needed.
7. Serve warm with additional coconut aminos for dipping, if desired.

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 180 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• High in fiber, promoting digestive health.

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