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keto-korean-vegetable pancake

Keto Korean Vegetable Pancake

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Prep Time 10 minutes
Cook Time 15 minutes
Course: lunch, Side Dish
Cuisine: Korean
Calories: 246
Ingredients Method Notes

Ingredients
  

  • 1/2 Cup Almond Flour + 2 tbsp (Optional, If Needed).
  • 1 Egg
  • 1/4 Cup Warm Water
  • 4 Tbsp Vegtable Oil For Frying.
Vegetable Mixture (2.5 Cups Total)
  • 30 Grams Carrots Chopped into thin matchsticks, 1 inch long.
  • 40 Grams Leeks Chopped into thin matchsticks, 1 inch long.
  • 60 Grams Zucchini Chopped into thin matchsticks, 1 inch long.
  • 4 Green Onions Cut 1 inch long.
  • 1/2 Jalapeno Optional.
  • 50 Grams White or Yellow Onion Sliced.
  • 1 Mushroom Optional, not included in nutrition information.
Dipping Sauce (Not Included in Nutrition Information)
  • 1 Tbsp Soy Sauce
  • 1/2 Tsp White or Rice Vinegar
  • Sesame Seeds Optional.

Method
 

  1. Start by preparing the vegetables. Cut the carrot, zucchini, and leek into thin matchsticks; about 1 inch long. Chop the green onion so they are about 1 inch long. Slice the white/yellow onion and jalapeno (leave the seeds). Combine in a large mixing bowl with salt.
  2. In a mixing bowl, gently whisk the 1/2 cup almond flour with 1/4 cup water and 1 egg. Pour on top of the prepared vegetables and mix to combine.
  3. Your mixture should be thin but you should notice that it is slightly sticking to the vegetables. If you feel that your batter needs more flour, add 2 tbsp of almond flour and combine well.
  4. Heat oil in a medium skillet over medium high heat. Once heated, pour half the mixture into the pan and gently spread out into a pancake. Gently press down into the pan with your spatula. Let cook for about 5 minutes or until the pancake easily moves around. The bottom should be golden and crispy.
  5. While the first side is cooking. Add sliced mushroom on top of the pancake (optional).
  6. Once the first side is done cooking, flip and cook the second side for 4-5 minutes until golden and crispy.
  7. Repeat until the batter all of the batter is used. This recipe will make 2 medium size pancakes.
  8. Serve immediately with dipping sauce. Eat on it's own for a light lunch or as a side dish.
  9. Enjoy!

Notes

Nutrition Information Per Serving (2 Large Servings, if eating on it's own as a meal): 
  • 491 Calories
  • 16.3g Carbohydrates
  • 5.5g Fiber
  • 44.6g Fat 
  • 10.9g Protein 
Net Carbs:10.8g Carbs 
Nutrition Information Per Serving (4 Smaller Servings, as a side dish): 
  • 246 Calories
  • 8.2g Carbohydrates
  • 2.8g Fiber
  • 22.3g Fat
  • 5.5g Protein 
Net Carbs: 5.4g Carbs 
Nutrition Information Per Batch:
  • 982 Calories
  • 32.7g Carbohydrates
  • 11.1g Fiber
  • 89.3g Fat 
  • 21.8g Protein 
 
*I include the batch information so it's easier for you to find out the nutrition info if having different size servings.*