Keto Korean Vegetable Pancake (Yachaejeon: 야채전)

Korean Vegetable Pancake is a popular side dish or snack. Or if you’re like me, you can eat a larger portion as your main meal (this makes a fantastic lunch!). Yachaejeon or vegetable pancake is also called Pajeon. You can add your own vegetables to this recipe but you must use green onions. This Keto Korean Vegetable Pancake is a super tasty, easy recipe that is crispy yet soft inside. 

The Filling

You can experiment with your own veggies for our Keto Korean Vegetable Pancake but it must always contain green onions! Most recipes call for zucchini, green onions (or Asian chives) and sweet potato or squash. Instead of the sweet potato we will use carrots to keep the carb content low. We also like to add leeks to our pancake, but this is optional. Whatever you decide to use for your filling, you will need 2.5 cups total of chopped vegetables. To get the filling to hold together we replace regular flour with almond flour and add an egg to the mixture. Eggs aren’t typically used in the mixture but with our keto flour it helps the filling to stay together 


Cut your carrots, leeks, green onions and zucchini into matchsticks about 1 inch long. Slice the yellow or white onion if you’re adding this into your mixture. Combine all the veggies into a large mixing bowl along with the egg, salt, almond flour and warm water. Your batter should be thin but you should notice that it is slightly sticking together. 

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Our keto flour is a bit more fragile than regular flour. So I recommend making small sizes so that they are easier to flip during the cooking process. In your desired size, pour your filling from your mixing bowl into a heated skillet with oil. Gently spread out the batter and shape with your spatula. Let the pancake cook for about 5 minutes or until it easily moves around (you want the bottom to be nice and crispy). When it is ready, carefully flip over the pancake and continue cooking the other side. 

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Dipping Sauce

To make this delicious Keto Korean Vegetable Pancake even better, you’ll need a dipping sauce. It’s very simple! Mix 1 tablespoon of soy sauce with 1/2 tsp of white or rice vinegar. You can also add toasted sesame seeds or hot pepper flakes to the mixture. 

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keto-korean-vegetable pancake

Keto Korean Vegetable Pancake

Prep Time 10 minutes
Cook Time 15 minutes
Course lunch, Side Dish
Cuisine Korean
Calories 246 kcal


  • 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.


  • 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.
  • 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.
  • 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.
  • 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.
  • While the first side is cooking. Add sliced mushroom on top of the pancake (optional).
  • Once the first side is done cooking, flip and cook the second side for 4-5 minutes until golden and crispy.
  • Repeat until the batter all of the batter is used. This recipe will make 2 medium size pancakes.
  • Serve immediately with dipping sauce. Eat on it's own for a light lunch or as a side dish.
  • Enjoy!


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.*

keto-korean-vegetable pancake


Let us know in the comments below if you’ve tried this recipe! 

If you’re looking for more keto or low carb recipes, visit our recipe page!

1 thought on “Keto Korean Vegetable Pancake (Yachaejeon: 야채전)”

  1. Pingback: Keto Bungeoppang (Korean Fish Shaped Pastry)

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