Yachaejeon! Korean Vegetable Pancakes!

Hey guys! Here’s a delicious recipe for Yachaejeon which is a Korean Vegetable Pancake! They’re fast and easy to make and are completely versatile.You can definitely add more vegetables to them a ½ cup of whatever you plan on using, I just used what I had on hand. The chives are important to the taste so don’t skip out on those!They’re traditionally served with a dipping sauce made up of soy sauce, sesame oil and vinegar. I haven’t made up a recipe for that yet but you can mess around with the proportions until you find something that suits your taste. My boyfriend just eats them with ketchup, haha.

Starting March 1^st, most of my recipes will be smoothie/juice based, refined sugar free and gluten free because I’m forcing myself to try out a more gluten free lifestyle. There will be sweets though so don’t worry! I’ll try to make the recipes using easily accessible ingredients because I hate when I see recipes that feature tons upon tons of ingredients that are all hard to get.

I hope you enjoy the yachaejeon! 

- Alexis♥

Korean Vegetable Pancakes (Yachaejeon)

• ¾ cup flour
• 2/3 cup plus 1 tablespoon cold water
• ½ cup chopped carrots
• ½ an onion, sliced (you can switch out for a ½ cup of green onions)
• 1 garlic clove, minced
• ½ cup assorted peppers, chopped
• 1 ½ tablespoons dried chives (I’m sure fresh asian chives would be amazing in this! About ½ cup)
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Pepper to taste

Optional

• ½ - 1 teaspoon of hot pepper powder

Directions

Chop all the vegetables you plan on using into thinly sliced matchsticks and set aside.

Mix the flour and water and whisk until smooth and lump free.

Pre-heat a good sized pan with a tablespoon of olive oil on medium heat.

Using a 1/3 cup measurement (depending on the size pancake you want), pour the mixture in the pan and spread out as thinly as possible. The thinner the pancake, the more crisper it will get. Cook until you see the edges of the pancake start to crisp up and the batter is almost fully cooked. This can take anywhere from 5-8 minutes.  Flip the pancake and cook an additional 5 minutes or until the other side has cooked and started turning a golden brown. You can place them on a napkin lined container to drain any excess oils but be careful of it sticking to the napkin.

Between frying eat pancake make sure there is at least a tablespoon of oil in the pan.

These should be served immediately because when they cool they lose all of their crispiness. 

Day Eleven of the Valentine’s Day Challenge is Vegan Red Velvet Pancakes!

To make the heart shape you just need to use a heart shaped cookie cutter or free hand it! There are only a couple of days left until the end of the Vegan Valentine’s Day Challenge, its crazy how much baking I've done over the past almost two weeks! I really hope you guys have enjoyed the recipes as much as I have in making them!

If there’s anything else you want to see on the blog please just let me know! I am open to any suggestions you guys have.

- Alexis ♥

Vegan Red Velvet Pancakes

• 1 ½ cups flour
• 1 ½ cups milk
• 1 Flax Egg (1 Tablespoon flax meal + 3 Tablespoons warm water)
• ½ cup Sugar
• ¼ cup Vegan Butter
• 3 Tablespoons Cocoa
• ½ Tablespoon Vegan Red Food Coloring
• 1 ½ Teaspoon Vanilla Extract
• 1 Teaspoon Baking Powder
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt

Glaze

• 1 cup Powdered Sugar
• 1-2 Tablespoons Non-dairy Milk
• ½ Teaspoon Vanilla Extract

Directions

Mix together your flax seed meal and water and set aside until it becomes gelatinous.

Sift together your dry ingredients the flour, cocoa, salt, baking powder and baking soda and set aside.

Cream together your butter and sugar until light and fluffy and then beat in the flax egg, vanilla extract, red food coloring and milk. 

Slowly add your dry ingredients to the wet ones until combined, its okay if there’s lumps. Be sure not to over mix the batter.

Heat a non-stick pan or griddle with a nonstick spray or butter on medium heat. Using a ¼ - 1/3 cup measure add your batter to your pan, using the measuring cup to spread out the batter. Reduce your heat to medium low and flip when you see bubbles starting to form around the edges of the pancakes. Cook your pancakes for 2-3 minutes or until golden brown on both sides. Before moving onto your other pancakes, be sure to wipe your pan off and add a little bit more spray or butter.

For the Glaze

Whisk together the powdered sugar, vanilla extract and milk until its well combined and then drizzle over the red velvet pancakes.

Enjoy!

Vegan Cinnamon Roll Pancakes!

Hey guys,

Vegan Cinnamon Roll Pancakes! Don't they look delicious?! I've wanted to try out Recipegirl's cinnamon roll pancake recipe for a long time so I decided to finally do just that! I'll admit getting that cinnamon filling just right was a bit of a challenge but you just have to get that right consistency and everything should be just like making regular pancakes from then on out. I also used a pancake toaster to make these which I suggest not using because it tends to make a mess out of the cinnamon filling.

I have a couple more posts lined up of the sweet variety and then I'm going to have a week or two of savory recipes so if you have any suggests, feel free to comment and tell me!

Thanks,
Alexis

This recipe is inspired by: http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/

Vegan Cinnamon Roll Pancakes

• 1 cup all purpose flour
• ½ cup whole wheat flour
• 1 ½ cup non-dairy milk
• 1 flaxseed egg (1 tablespoon flax seed powder + 3 tablespoons warm water)
• 2 teaspoons baking powder
• 2 tablespoons melted vegan butter
• 1 tablespoon sugar
• ½ teaspoon salt

Cinnamon Filling

• 1/3 cup brown sugar
• 1 tablespoons melted vegan butter
• 1 tablespoon cinnamon or to taste

*Make sure you cool down your butter before adding it to the sugar.
Let this filling sit so it can thicken up before you add it to your pancakes.

*If your cinnamon “filling” is too liquidly, so to speak, try adding more sugar or I suggest not completely melting the vegan butter before combining it with the sugar and cinnamon.

*If your “filling” is too dry and hasn’t created a sugar like paste, try mixing it around to incorporate your butter more or adding an additional tablespoon of melted butter.

*Lori Lange from recipegirl.com has detailed images of how the cinnamon filling should look over at this post: http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/

Directions

Mix the flaxseed powder and water until thoroughly combined and then set aside until it starts to thicken about 3 -5 minutes.

Sift together your flour, baking powder, sugar, salt and set aside.  In a microwave or on a stovetop melt the two tablespoons of butter and combine with your milk. After your flaxseed powder has thickened add that to your wet ingredients. Slowly pour your wet ingredients into your dry ones, mixing until just combined. Its okay if there are a few lumps, you don’t want to over mix the batter.

Heat a non-stick pan or griddle with a nonstick spray or butter on medium heat. Using a ¼ - 1/3 cup measure add your batter to your pan, using the measuring cup to spread out the batter. Reduce your heat to medium low and when you see bubbles starting to form, using a zip lock bag with a corner cut off, swirl the cinnamon filling starting from the center of the pancakes, just like a cinnamon roll. Make sure not to swirl the cinnamon filling too close to the edges or it will start to seep out. Cook your pancakes for 2-3 minutes or until golden brown and then flip them quickly to the other side and cook an additional 2-3 minutes. Before moving onto your other pancakes, be sure to wipe your pan off and add a little bit more spray or butter.

*You can serve this with a vegan cream cheese glaze but I decided to just top it with a little bit of maple syrup.