Banchan Pancakes

Banchan Pancakes are a delightful fusion of traditional Korean banchan flavors, transformed into a fluffy, baked pancake. With vibrant vegetables and savory spices, these dairy-free pancakes offer a unique and healthy twist to your meal.

Ingredients

• Brown rice flour - 150 grams
• Chickpea flour - 50 grams
• Water - 250 milliliters
• Green onions - 50 grams, chopped
• Carrot - 50 grams, grated
• Zucchini - 50 grams, grated
• Garlic - 2 cloves, minced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon (optional for serving)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Preheat your oven to 200°C (400°F) and grease a baking dish with a little sesame oil.
2. In a large bowl, combine the brown rice flour, chickpea flour, salt, and black pepper.
3. Gradually add the water to the flour mixture, stirring until a smooth batter forms.
4. Fold in the chopped green onions, grated carrot, grated zucchini, and minced garlic until evenly distributed.
5. Pour the batter into the prepared baking dish and spread it out evenly.
6. Drizzle the remaining sesame oil on top of the batter.
7. Bake in the preheated oven for about 20 minutes or until the pancake is golden brown and firm to the touch.
8. Remove from the oven, let it cool for a few minutes, then cut into squares or wedges.
9. Serve warm, garnished with sesame seeds and a side of soy sauce for dipping if desired.

Nutrition

• Calories: 220
• Protein: 7 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from chickpea flour.
• High in fiber from vegetables, promoting digestive health.

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