Savory Vegan Gluten Free Pancake

This is inspired from a Korean vegetable pancake called, Yachaejeon. It is adapted into a gluten free version, so it’s much easier on your digestion. It is topped with a savory Tamari vinaigrette sauce, and will be a treat for the whole family. You can top with vegan mayo if you desire.

5-6 pancakes

Batter:
1 cup chopped scallions
2 cups matchsticks zucchini (1 medium zucchini)
1 cup onion (1 medium onion)
2⁄3 cup carrot (1 small carrot)
1⁄2 cup matchsticks sweet potatoes (1 small sweet potato)
4 brown mushrooms, thinly sliced
13⁄4 cup superfine rice flour *
1⁄4 cup arrowroot flour
2 cups water
1⁄4 teaspoon sea salt
Sunflower or Safflower oil to pan fry

Sauce:
4 tablespoons tamari
2 tablespoons rice vinegar
1 tablespoon toasted sesame seeds
2 tablespoons chopped scallions, optional

To make batter:
Place all the ingredients from the batter list in a mixing bowl. Mix well until well
combined.

To fry pancakes:

1. Heat a well seasoned cast-iron skillet (or a natural non stick frying pan) over
   medium heat, spread about 1 tablespoon oil, then place about 1 1⁄2 cup batter,
   spreading into about 6 inch round shape.
2. Panfry over medium to medium-low heat about 4 minutes until crispy and
   golden brown, flip with spatula, add 1⁄2 tablespoon oil, panfry the other side
   about 3-4 minutes until golden.
3. Serve immediately with the dipping sauce.

*Chef’s Tip: It is important to use superfine rice flour for a crispy and fluffy texture for the pancakes. Regular grainy rice flour produces a much more dense texture. Usually you can find superfine rice flour online or in Asian grocery stores.