Vegetable 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

Yachaejeon (야채전), literally translates to 'yachae' (야채) meaning 'vegetable' and 'jeon' (전) meaning "pancake". In combination with the dipping sauce, it makes for the perfect snack or appetizer, especially when shared among friends and family!

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.

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

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!

Soft and tender on the inside, crispy on the outside, these Korean vegetable pancakes are so easy to make! Enjoy as a tasty side dish or snack.

My Korean friend showed me this recipe, and wowzers! I had no idea it could taste this good!

Polish Zucchini Pancakes are crispy on the outside and tender on the inside, made with fresh zucchini, onion, and a simple batter. Perfect as an appetizer, side dish, or light main course, these savory pancakes are quick, easy, and delicious.