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prep time
10 min
cook time
20 min
ready time
30 min
Keto Korean Pancakes
Finding innovative and delicious Keto vegetarian breakfast recipes can sometimes be difficult.. Packed with vegetables and cooked to crispy perfection, these pancakes offer a delightful start to your day while keeping you firmly on the Keto track.These veggie-packed Keto breakfast pancakes offer a delightful twist on traditional breakfast fare, bringing together the flavors of Korea with the principles of a Low-Carb lifestyle.
Are Korean pancakes Keto-friendly?
In this recipe, almond flour serves as a Low-Carb alternative to traditional wheat flour, making it suitable for a Keto lifestyle. Additionally, the vegetable medley adds essential nutrients and fiber while keeping the Carb count in check. With careful attention to portion sizes and ingredients, these Korean pancakes fit seamlessly into a Keto meal plan.
How to customize this recipe?
One of the beauties of these pancakes is their versatility. This Korean pancake recipe offers ample room for customization to suit your taste preferences and dietary needs. Consider swapping out or adding vegetables such as spinach, bell peppers, or kale for an extra nutrient boost. You can also experiment with different spices and herbs to tailor the flavor profile to your liking. For those craving extra protein, tossing in some diced tofu or cooked shrimp can elevate this dish to new heights of satisfaction while keeping it Keto-friendly.
How to store leftovers?
While these Keto Korean pancakes are best enjoyed fresh off the skillet, you can certainly store any leftovers for later consumption. Simply allow the pancakes to cool completely before transferring them to an airtight container. Refrigerate for up to 2-3 days, or freeze for longer-term storage. When ready to enjoy, reheat in a skillet over medium heat until heated through, ensuring that they maintain their delightful crispiness. Pair with your favorite dipping sauce, and you're all set for a quick and satisfying Keto breakfast or snack.
Net Carbs
5.5 g
Fiber
4.2 g
Total Carbs
9.8 g
Protein
10.1 g
Fats
30.7 g
341 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
0.5 cup
Raw egg
1 medium
Warm Water
3 tbsp
Extra virgin olive oil
2 tbsp
Leeks, raw
0.13 each
Carrots, raw
0.5 small - 5 3/4" long or less
Zucchini, raw
0.25 small
Scallions or spring onions, tops and bulb, raw
2 small - 3" long
Jalapeno peppers, raw
0.25 regular - approx 2" long
Onion, white, yellow or red, raw
0.13 small
Soy sauce, low sodium
1 tbsp
Sesame seeds, hulled, toasted, unsalted
1 tsp
Rice Vinegar
0.5 tsp
Recipe Steps
steps 6
30 min
Step 1
Cut the carrot, zucchini, and leek into thin matchsticks; about 1 inch long. Chop the green onion so they are about 1 inch long. Slice the white/yellow onion and jalapeno (leave the seeds). Combine in a large mixing bowl with salt.Step 2
In a mixing bowl, gently whisk the 1/2 cup almond flour with 1/4 cup water and 1 egg. Pour on top of the prepared vegetables and mix to combine.Step 3
Your mixture should be thin but you should notice that it is slightly sticking to the vegetables. If you feel that your batter needs more flour, add 2 tbsp of almond flour and combine well.Step 4
Heat oil in a medium skillet over medium high heat. Once heated, pour half the mixture into the pan and gently spread out into a pancake. Gently press down into the pan with your spatula. Let cook for about 5 minutes or until the pancake easily moves around. The bottom should be golden and crispy.Step 5
Once the first side is done cooking, flip and cook the second side for 4-5 minutes until golden and crispy. in the meantime, make the dipping asuce by mixing soy sauce, rice vinegar, and sesame seeds in a small bowl.Step 6
Repeat until all of the batter is used. This recipe will make 2 medium size pancakes. Serve immediately with dipping sauce. Eat on it's own for a light lunch or as a side dish.
Comments
Linlin 21 days ago
This is the most disgusting concoction I have ever seen. The almond flour makes it gritty and unpleasant. There is nothing Korean about this
varissul 7 days ago
Remove the flour altogether and just use eggs.
Kaye_R_S 10 days ago
Do you think a different flour would help? Or half the almond flour and double egg for binding? Want to try….