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Korean Vegetable Pancakes

A unique twist on the traditional breakfast staple, these Korean pancakes are a good way to get vegetables into kids, or just a change of pace from more sugar-filled breakfast requests. These thin pancakes are almost a cross between a crepe and a typical pancake.

Ingredients

4 Servings

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Quick Tips

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Cooking Tip: 2 cups of any finely chopped vegetables can be used in this recipe, not just the ones listed—anything from green beans to peas to bell peppers to cabbage. Just purée in the food processor like instructed in recipe.

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Keep it Healthy: Pancakes aren’t just for breakfast. Smear a little fat-free cream cheese onto half the pancake, fold into quarters or roll up, and pack into a school lunchbox for a different sort of sandwich for your children.

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Tip: To make a dipping sauce for the pancakes, mix together 2 tablespoons less-sodium soy sauce, 1 tablespoon water, and 1 tablespoon white vinegar together with 1/2 teaspoon granulated sugar and 1/2 teaspoon (optional) hot red pepper flakes.

Directions

Tip: Click on step to mark as complete.

Nutrition Facts

Calories 183
Total Fat 3.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.0 g
Cholesterol 93.0 mg
Sodium 208 mg
Total Carbohydrate 31.2 g
Dietary Fiber 5.4 g
Sugars 2.0 g
Protein 9.0 g
Dietary Exchanges
1/2 lean meat, 2 starch, 1 vegetable

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