Veggie Pancakes

Prep: 5 minutes Cook: 5 minutes Serves: 3 large pancakes

From Hannah: Could not be more obsessed with these! Inspired by the traditional Korean pancake 🙌🏼🙌🏼

Ingredients

2 cups finely sliced and chopped veggies

3/4 cup flour (I use regular but chickpea works great too)

1/4 tsp turmeric

1/2 tsp salt

1 cup water

Slice veggies very finely. You can dice them in small chunks too which can make it easier to cook.
Set the veggies aside and add your water, turmeric, salt and flour (slowly) into a bowl and whisk very well. Add in the veggies.
On a hot nonstick pan over medium high heat pour 1/3 of the batter and let it cook 5-7 minutes or until cooked on the bottom. You should be able to easily flip this.
If you don’t have a good nonstick pan use a tiny bit of spray oil.
Flip and let cook another 5-7 minutes or until lightly golden brown.
Cut into 4 triangles and serve with sauce.