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Korean Vegetable Pancakes with Red Quinoa Flour

Name: Korean Vegetable Pancakes with Red Quinoa Flour
Cook time: 35 min
Total time: 35 min
Yield: 4 pancakes
Ingredients: 1 cup of carrots (grated & squeezed); 1 cup of zucchini (grated & squeezed); 1/2 cup of green onions (chopped); 1/2 cup of HerbaZest Aguaje Powder; 1/2 cup of all-purpose flour; 2 tablespoons of cornstarch; 1 teaspoon of garlic powder; 3/4 teaspoons of salt; 1 cup of water (cold); 1/3 cup of Asian dipping sauce

Updated: April 14, 2026

These Korean veggie pancakes are made with wheat flour and flour from red quinoa seeds, boosting their protein and fiber content for a healthier twist. Crispy on the outside and tender on the inside, they're packed with fresh vegetables and perfect as a nutritious appetizer or side dish. Enjoy them with a tangy Asian dipping sauce for a flavorful and satisfying meal.

Servings

4 pancakes

Total time

35min

Cook time

35min

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Directions

To a large bowl, add the flours, cornstarch, salt, and garlic powder.
Whisk in the cold water until just combined.
Mix in the vegetables until well coated.
Preheat a skillet over medium-high heat. Then coat the bottom of the skillet with oil. Scoop out enough batter to thinly cover the whole surface of the skillet. Cook for 3-4 minutes, or until crispy. Then flip and cook it for 3-4 minutes. Repeat with the rest of the batter.
Cut into smaller pieces and enjoy right away!

You can also enjoy these Korean veggie pancakes with camu camu peanut butter dressing.