Savory Korean Vegetable Pancakes With Chayote Slaw Recipe

Korean cuisine · 209 calories

About this recipe

Start your day with Savory Korean Vegetable Pancakes paired with a refreshing chayote slaw! This diabetic-friendly breakfast combines crispy, golden pancakes made from mooli radish, carrots, and protein-enhanced rice flour with a tangy, crunchy slaw. The pancakes are seasoned with Lebanese Seven Spice Mix, adding a warm and aromatic depth to every bite. The chayote slaw, dressed in a light lemon-soy dressing, offers a bright and zesty contrast. Packed with 28 grams of protein per serving, this meal is designed to keep you full and fueled for hours. From the sizzling sounds of the pancakes cooking to their satisfying crisp texture, this dish is as enjoyable to prepare as it is to eat. Perfect for a cozy morning or brunch, these pancakes are a delightful way to explore Korean flavors in a healthy and balanced way.

Ingredients

  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 300 g Trs Flake Rice Thick Pawa 300G
  • 4 Pack Fresh Carrots - Pack Of 4
  • - Jalpur Rice Flour
  • 500G Nuzest Smooth Vanilla Clean Lean Protein Powder
  • Bunch Spring Onion (Bunch)
  • - Amoy Dark Soy Sauce
  • - Biona Capers In Olive Oil
  • 100 G Jumbo Garlic 100g
  • 75G Lebanese Seven Spice Mix, 75G
  • 250 Ml Trs Lemon Juice 250Ml
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Peel and grate the mooli radish, chayote squash, and carrots into thin shreds.
  2. 2. Finely chop the spring onions and garlic, then combine with the grated vegetables in a large mixing bowl.
  3. 3. Add rice flour, protein powder, Lebanese Seven Spice Mix, salt, and black pepper to the bowl, mixing thoroughly.
  4. 4. Gradually add 100 ml of water to the mixture, stirring until a thick batter forms.
  5. 5. Heat half of the olive oil in a non-stick skillet over medium heat, ensuring it coats the surface evenly.
  6. 6. Scoop a small portion of the batter into the skillet, spreading it into a thin pancake using a spatula.
  7. 7. Cook each pancake for 3-4 minutes on each side until golden and crispy, then transfer to a plate lined with paper towels.
  8. 8. For the slaw, thinly slice the remaining chayote squash and mix with lemon juice, soy sauce, and a pinch of salt.
  9. 9. Toss the slaw gently to coat the slices evenly with the dressing.
  10. 10. Serve the hot pancakes alongside the refreshing chayote slaw for a balanced breakfast.