Category, DifficultyBeginner

This easy Korean pancake recipe, called Pajun is loaded with vegetables, and served with a spicy soy dipping sauce.

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins

For the Pajun:
 2 cups Coconut Flour
 1 1/2 cups Water
 1 Egg
 1 1/2 teaspoons Sea Salt
 2 cups Sweet Potato, grated
 1 cup Carrots, sliced julienne
 1 Red Bell Pepper, sliced julienne
 1 Zucchini, sliced julienne
 1 bunch Green Onions
 Pepper to taste
 Vegetable Oil, for cooking
For the Dipping Sauce:
 1/2 cup Soy Sauce
 1/4 cup Water
 1 tablespoon Rice Vinegar
 2 tablespoons Xylitol Sweetener
 1 tablespoon Sesame oil
 1 teaspoon Garlic
 1 teaspoon Sesame Seeds
 1/4 teaspoon Cayenne Pepper

1

Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 2 Minutes, just long enough for the sweetener to dissolve. Whisk again and set aside.

2
3

In a large bowl, beat together the flour, water, egg and salt. Mix in the potato, then set the batter aside to rest.

4
5

Preheat two non-stick skillets to medium high heat. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick after the veggies are mixed in, add 2-3 tablespoons of water and mix well.

6
7

Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 5 Minutes, per side.

8
9

Repeat with remaining batter.

10
11

Cut the Korean pancakes into wedges and serve warm with the dipping sauce.

Ingredients

For the Pajun:
 2 cups Coconut Flour
 1 1/2 cups Water
 1 Egg
 1 1/2 teaspoons Sea Salt
 2 cups Sweet Potato, grated
 1 cup Carrots, sliced julienne
 1 Red Bell Pepper, sliced julienne
 1 Zucchini, sliced julienne
 1 bunch Green Onions
 Pepper to taste
 Vegetable Oil, for cooking
For the Dipping Sauce:
 1/2 cup Soy Sauce
 1/4 cup Water
 1 tablespoon Rice Vinegar
 2 tablespoons Xylitol Sweetener
 1 tablespoon Sesame oil
 1 teaspoon Garlic
 1 teaspoon Sesame Seeds
 1/4 teaspoon Cayenne Pepper

Directions

1

Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 2 Minutes, just long enough for the sweetener to dissolve. Whisk again and set aside.

2
3

In a large bowl, beat together the flour, water, egg and salt. Mix in the potato, then set the batter aside to rest.

4
5

Preheat two non-stick skillets to medium high heat. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick after the veggies are mixed in, add 2-3 tablespoons of water and mix well.

6
7

Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 5 Minutes, per side.

8
9

Repeat with remaining batter.

10
11

Cut the Korean pancakes into wedges and serve warm with the dipping sauce.

Korean Pancakes: Pajun