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Zucchini Pancakes (Hobakjeon)

Paleo/Whole30 Zucchini "Pancakes" make a healthy breakfast!

Course Breakfast
Keyword breakfast, glutenfree, Paleo recipe, Pancakes, whole30
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings
Author Jean Choi

Ingredients

For pancakes:

  • 2 cups zucchini, julienne cut ( think matchsticks)
  • 1 teaspoon sea salt
  • 1/2 cup cassava flour
  • 1 large egg
  • 2 tablespoons cooking oil (or ghee)

For Dipping sauce (Optional)

  • 2 tablespoons coconut aminos
  • 2 tablespoons apple cider vinegar or coconut vinegar
  • 1 tablespoon water
  • 1/2 teaspoon honey (whole30 omit)
  • 1 green onion, chopped
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon gochugaru (korean red pepper flakes)

Instructions

For Zucchini "Pancakes"

  1. Toss the julienned zucchini with the sea salt in a bowl. Let it sit for 15 to 20 minutes. Use a cheesecloth or a nut milk bag to squeeze out as much liquid as you can from the zucchini, and reserve and set aside the liquid.

  2. Place the zucchini in a mixing bowl and add the cassava flour, egg and 1⁄2 cup (120 ml) of zucchini liquid. Mix together with a fork. If the batter seems too thick, add more zucchini liquid 1 tablespoon (15 ml) at a time until it reaches the right consistency. If you run out of the liquid, use plain water.

  3. Heat your choice of cooking oil in a large skillet over medium-high heat. Wait 5 minutes until the pan gets very hot. Add the entire batter if you want to make 1 large pancake, or you can add a few tablespoons (30–60 ml) at a time to make several smaller pancakes. Let it cook for 1 minute, and then reduce the heat to medium-low and cook for an additional 1 to 2 minutes, until browned and crispy on the bottom. Flip and cook the other side for another 2 minutes, adding more oil if needed.

  4. Serve immediately with a side of Sweet and Sour Dipping Sauce. You can cut the pancakes in smaller pieces, or rip them apart as you eat.

For dipping sauce:

  1. Whisk together all ingredients and serve.