Vegetarian

Korean Pancake takes 15 minutes to prepare.

Korean Pancake takes 10 minutes to cook.

Korean Pancake makes 1 servings.

The ingredients for Korean Pancake are:

1 serving Gram flour / lentil flour (1/4 cup or 4 tbsp) (by RATIONAL_EATER)
.25 cup Milk, 2%, with added nonfat milk solids, without added vit A
2 large Egg, fresh, whole, raw
.25 cup, strips or slices Carrots, raw
3 tbsp chopped Onions, raw
.5 cup, pieces or slices Mushrooms, fresh
For the Sauce: red pepper flakes, soy sauce and honey/date syrup/sugar

Here is how you make Korean Pancake:

Saute the vegetables in a T of coconut or preferred oil. While they are gently saut?ing, mix the flour, milk and eggs in a mixing jug. When the vegetables are slightly softened, pour the pancake mixture over the veggies. When the pancake is fairly firm on top, gently flip the pancake over and cook the bottom. When both sides are done, slide onto a plate and cut into wedges. Serve with a sauce of soy, honey, and red pepper flakes.Serving Size: Serves one Number of Servings: 1Recipe submitted by SparkPeople user TXUKGAL.

The nutritional information for Korean Pancake is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 314.9

• Total Fat: 12.0 g
• Cholesterol: 377.0 mg
• Sodium: 206.6 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 3.8 g
• Protein: 23.8 g