Korean-Style Flaxseed Pancakes
Crispy on the outside and fluffy on the inside, these pancakes are a delicious twist on traditional Korean-style pancakes. Made with nutritious flaxseed, they're perfect for a quick breakfast or snack.
Ingredients
- ●1 cup Dense Flaxseedground
- ●1/2 cup Korean Chopped Greenssuch as kimchi
- ●1/4 teaspoon Korean Chili Flakes (gochugaru)optional
- ●1 tablespoon Vegan Egg Replacersuch as flaxseed or chia seeds
- ●1 cup Water
- ●1 tablespoon Sesame Oil
- ●2 tablespoons Soy Sauce
- ●1 tablespoon Coconut Sugar
- ●1/2 teaspoon Salt
Instructions
- 1
In a large bowl, whisk together ground flaxseed, Korean chopped greens, Korean chili flakes, vegan egg replacer, and water.
- 2
Let the mixture sit for 5 minutes to thicken.
- 3
Heat a non-stick pan or griddle over medium heat.
- 4
Add sesame oil to the pan and swirl it around.
- 5
Using a 1/4 cup measuring cup, scoop the flaxseed mixture into the pan.
- 6
Cook the pancakes for 2-3 minutes on the first side, or until bubbles appear on the surface.
- 7
Flip the pancakes and cook for an additional 1-2 minutes.
- 8
Serve the pancakes hot with soy sauce and coconut sugar.
- 9
Optional: garnish with additional Korean chopped greens and sesame seeds.