Veggie pancakes

Crispy, savoury Korean vegetable pancakes (yachaejeon) are by far the best way to get your daily serving of vegetables! With zucchini season upon us, these pancakes are an ideal way to use up the fresh summer veggie, and you can add in your other favourites too

Healthy Vegan Korean vegetable pancakes

Hearty Vegetable Pancake Ingredients: 1 Potato, peeled and thinly sliced 1 Carrot, peeled and thinly sliced 1 Onion, thinly sliced Half a young Cabbage, thinly sliced 30 ml Water 2 Chicken Eggs 2 tablespoons Flour Salt, to taste Olive Oil, for cooking #VEggie #Pancake

This simple, crispy, fresh-tasting and delicious vegan pancake is quick to make and impossible not to like. Make a small one for a snack, or a big one for a meal.

Crispy Vegetable Pancakes are pan-fried vegetable fritters made with gluten-free batter, dipped in a spicy Korean-style dipping sauce!

Banana spinach pancakes are made in a blender that are baby, toddler, and kid-friendly. Spinach banana pancakes that are healthy and easy!

If you’re in the mood for a delicious and savory dish, Korean Vegetable Pancake, or Yachaejeon, is an excellent choice. #Korean Vegetable Pancakes recipes #korean vegetable pancakes gluten free #korean vegetable pancakes vegan #vegan yachae jeon (korean vegetable pancakes) #korean vegetable pancakes with egg #korean vegetable pancakes egg #korean vegetable pancakes easy #korean vegetable pancakes (yachaejeon) #yachaejeon (korean vegetable pancakes)

Quick and Easy Vegetable Pancakes Recipe Ingredients: 1 carrot 1 potato 1 zucchini 2 eggs 1 teaspoon salt 2 tablespoons flour Olive oil #PotatoZucchiniCarrot #Fritters

Packed with colorful vegetables and flavors, this Korean Vegetable pancake, also known as Yachaejeon, is a perfect breakfast, appetizer, snack, or light meal!

All you need is 25 minutes and a few simple ingredients for this quick-fix vegetable fritters recipe made with zucchini and carrots.