Korean Vegetable Pancakes

Korean Vegetable Pancakes, or 'Jeon', are a delightful low-carb breakfast option bursting with fresh vegetables and umami flavors. These crispy pancakes are perfect for a satisfying keto meal that energizes your day.

Ingredients

• Zucchini - 100 grams, grated
• Carrot - 50 grams, grated
• Green onion - 30 grams, finely chopped
• Egg - 2 large
• Almond flour - 40 grams
• Psyllium husk - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons (for frying)
• Soy sauce - 1 tablespoon (for dipping)

Steps

1. In a mixing bowl, combine grated zucchini, grated carrot, and chopped green onion.
2. Add the eggs, almond flour, psyllium husk, salt, and black pepper to the vegetable mixture and stir until well combined.
3. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
4. Scoop about 1/4 cup of the mixture into the skillet, flattening it gently with a spatula to form a pancake.
5. Cook for 3-4 minutes on each side or until golden brown and crispy, adjusting the heat as necessary.
6. Remove the pancake and place it on a paper towel to absorb excess oil. Repeat with the remaining mixture, adding more oil as needed.
7. Serve warm with soy sauce for dipping.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 180 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Low in carbohydrates, making it suitable for a ketogenic diet.

Tags