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Korean Vegetable Pancake

If you’re anything like me, your weakness is fried Korean pancakes! To be honest, it’s the dish I get most excited about whenever my girlfriends and I go out for Korean. It’s something about the combination of crunch and perfectly chewy center that makes me crave them at least a few times a month. But because they’re typically not the healthiest food out there, I had to find a nutrient-dense alternative – and this dish is IT! These Korean Vegetable Pancakes are loaded with veggies like cabbage, carrots, green beans, bell peppers, and zucchini. The recipe calls for gluten-free flour rather than the traditional refined flour and Just Egg instead of chicken eggs. I promise you’re going to want to make this recipe more than once.

Serves 2


1/3 head of cabbage
1 carrot
Handful of green beans
1 onion
1/2 a red bell pepper, diced
1/2 of a zucchini, diced
1/4 cup of gluten-free flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp turmeric
1/2 tsp dashi
1/4 cup Just Egg, an egg replacement
1/4 cup water
1/3 cup olive oil


Start by slicing all your vegetables into thin strips or small chunks and set aside. Mix together the gluten free flour, baking powder, turmeric, pepper, salt, dashi, Just Egg, and water into a smooth batter.

Add in the vegetables and mix together. Cover a large skillet with olive oil on high. Slowly add in the batter in batches then fry for 4-5 minutes on each side until golden and crispy.

Serve with dumpling sauce then garnish with scallions and sesame seeds. Enjoy!



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