Korean Gluten-Free AMAZING Pancakes
My wonderful on-line friend and professional, Rebecca Subbiah RD, LDN and CPT-has shared this incredible recipe with us and I have to give her 100 full credit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at glutenfreehelp.info.
Cooking tools:
- Blender
- Offset spatula
- Ladle
- Cast iron skillet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Peeler
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Kitchen towel
- Plate
- Airtight container
- Stove
- Oven
Ingredients
- 1 cup yellow mung bean
- ½ cup jasmine rice
- 1 zucchini (about 12 oz)
- 1 tsp unrefined sea salt
- t ½ red bell pepper
- 3 green onions
- 1 cup mung bean sprouts
- ½ onion
- ½ – 2 cups filtered water
- ½ tsp unrefined sea salt
- Virgin coconut oil (to cook)
- ¼ cup soy sauce
- 2 tbsp apple cider vinegar or rice vinegar
- chili oil, to taste
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