Go Back
keto-korean-vegetable pancake

Keto Korean Vegetable Pancake

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course lunch, Side Dish
Cuisine Korean
Calories 246 kcal

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.

Instructions
 

  • 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!

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.*