This gluten-free Korean pancake recipe is a favorite among my household – and SO easy to make! What’s wonderful about this particular recipe is the pancakes are not only VEGAN and GLUTEN-FREE, but the batter can be made ahead of time and left in the fridge a few days before you fry – making it a very easy, go-to meal!
Korean Pancake Recipe
- Combine 2 cups dried yellow split mung beans and 6 tbsp dry Calrose rice (Japonica medium-grain, sticky rice). Cover with water and soak for 4 hours.
- Take 2 medium sized zucchini and grate it using the larger side of the grater. Put it in a bowl and sprinkle with salt. Leave for about an hour (this drains out the water).
- Finley slice fresh cilantro or parsley, then chop 6 green onions.
- After 4 hours of soaking, drain off all the soaking liquid and put the mung bean & rice mixture in a blender along with 1 and 3/4 cups fresh water added to blend it.
- Roughly chop one large yellow onion and fry until translucent. Add it to the batter in the blender and blend, then pour into a large bowl.
- Squeeze out the salted water from the grated zucchini and add the zucchini to the bowl. You can also add whatever additional veggies you desire at this stage. Green beans are very nice, red pepper diced really small is great. Peas and carrots are okay too. Fold them into the batter.
- Drop by the spoonful (whatever size you like) into a frying pan with hot coconut oil. Allow to set and become browned. Then flip and brown other side. Remove & serve!
Soaking the mung beans and rice prior to cooking aids in digestion and zucchini (or any other squash) is a very easily-tolerated vegetable. If you’re sensitive to onions, you can leave out both the green and yellow onions and these will still taste excellent!
What veggies did you use? I’d love to hear how your pancakes turned out! Drop a comment below if you give them a try…
Jini Patel Thompson is an internationally recognized expert on natural healing for digestive diseases. She healed herself from widespread Crohn’s Disease and has remained drug and surgery-free for over 25 years. Jini has appeared on numerous podcast, TV, and radio shows throughout the U.S., U.K., Canada, and Australia, giving people hope and vision for how they can heal their Colitis, Crohn’s, Diverticulitis and Irritable Bowel Syndrome (IBS), using entirely natural methods. Her books on natural healing for digestive diseases have sold worldwide in over 80 countries.
There’s no way I could eat these pancakes. Just reading the recipe makes my colon tense. What does that mean? Is it an indication that I still have a some sort of infection?
Thanks to your book and protocols, JIni, I no longer bleed and have diarrhea multiple times a day, but there are definitely foods that I still cannot eat. It’s the plant fiber that causes me trouble.
It’s been a couple of years though and I seemed to have plateaued in my gut healing. How would I go about getting to that next level?
I love making homemade cream of mushroom soup, but mushrooms sure cause trouble. All beans too and sometimes even onions do, but not always.
It makes me wonder if it’s possible I’ll be able to eat ANYTHING someday? Or do I have permanent damage? I’ve learned to listen to my gut and can eat a much wider variety of food without fear of running to the bathroom anymore, but I would love to be able to eat a wide variety of plants with reckless abandon.
Hi Meme – firstly, it’s fantastic that your bleeding & diarrhea have subsided. That being said, sometimes the gut just can’t tolerate some foods. If you’d like to test which foods may be triggers for you, I’d recommend resetting the gut using either an elemental diet product like Absorb Plus (or you can use these highly tolerated whole food shakes: https://blog.listentoyourgut.com/use-common-foods-to-heal-inflammatory-bowel-disease/), then slowly start reintroducing solid food.
To screen for food allergies and intolerances introduce 1 – 2 new foods per day and work through the chart methodically. For example, start with column A in Phase 1, when you’ve introduced all you wish/like from that column, move to column B, etc. You may also benefit from completely detoxing and resetting the gut using the raw milk diet – you can find the raw milk protocol and the food reintroduction chart at the end of this blog post: https://blog.listentoyourgut.com/heal-disease-flush-toxins-rejuvenate/
Give the above blog posts a read and see how you feel.
Hello — I saw this recipe and immediately wanted to make it. I’ve been sprouting and fermenting my food for a while now. Also, I lived in Korea for a year a long time ago and ate these pancakes while there (yum!!). I modified the recipe by using spinach and grated carrot, and added garlic, tumeric, and ginger to the onion saute . The pancakes turned out fabulously and I ate alongside kimchi that I made a few weeks ago. Loved the recipe. Thank you!!
Hi Lauel. Your modifications sound DELICIOUS. I’m so glad you liked these! We’ve been trying to include more gluten-free & vegan recipes on the blog, so thanks so much for your awesome feedback. =)
If you took any pictures, we’d love to see them and/or feature them too! You can email them to us at service@listentoyourgut.com (just title the subject Korean Pancakes feedback).
Let us know if you try any of Jini’s other recipes too: https://blog.listentoyourgut.com/category/recipes/
Thank you so much. I was looking for new recipe for my son. He really liked it and I was so happy to see him. God bless you.
Hi Bicky – thank you so much for this amazing feedback! So happy to hear your son enjoyed. =) Best to you both xoxo