Eosinophilic Esophagitis Friendly Vegan Korean Scallion Pancakes
Total time35 min
Prep time15 min
Cook time20 min
4.6(15)
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Learn more →Ingredients
4 servings
For the batter
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ cup rice flour
- ½ tsp salt
- ¾ cup cold water
- 1 bunch scallions (about 8–10 stalks), trimmed and cut into 3-inch lengths
- 1 medium carrot, peeled and julienned
- 1 jalapeño, thinly sliced (optional)
- 4 tbsp neutral oil (such as canola or vegetable oil), divided
For the dipping sauce
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp gochugaru (korean red pepper flakes)
- 1 tsp sugar
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, gochugaru, and sugar until the sugar dissolves. Set aside.
- 2
In a large mixing bowl, whisk together the all-purpose flour, rice flour, and salt. Pour in the cold water and whisk until a smooth, thin batter forms — it should be pourable and slightly thinner than pancake batter.
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