High Protein Korean Pancake (Pajeon)

Elevate your pancake game with this High Protein Korean Pancake (Pajeon), a nutritious and colorful twist on the classic Korean favorite. Made with chickpea flour and protein-packed crumbled tofu, this recipe offers a satisfying plant-based option without compromising on flavor. Loaded with vibrant vegetables like green onions, julienned carrots, and red bell peppers, these savory pancakes are bound together with eggs and seasoned with soy sauce, sesame oil, and garlic for an authentic yet wholesome taste. Cooked until golden and crispy, these pancakes are perfect for a quick dinner, post-workout meal, or enticing appetizer. Serve them hot with a soy-based dipping sauce to impress your guests or enjoy a protein-rich treat any night of the week.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Chickpea flour
• 3/4 cup Water
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 8 ounces Firm tofu, crumbled
• 1 cup Green onions, thinly sliced
• 1/2 cup Carrot, julienned
• 1/2 cup Red bell pepper, thinly sliced
• 2 Eggs
• 2 cloves Garlic, minced
• 2 tablespoons Vegetable oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Hot water

Directions

Step 1

In a large mixing bowl, combine chickpea flour, 3/4 cup of cold water, soy sauce, sesame oil, and hot water. Stir well until you achieve a smooth batter.

Step 2

Add the crumbled tofu to the batter and mix gently, ensuring it is evenly distributed.

Step 3

Fold in the green onions, julienned carrots, and sliced red bell pepper into the batter. Stir to incorporate the vegetables throughout.

Step 4

In a separate bowl, beat the eggs with a fork, then add them to the pancake mixture along with the minced garlic, salt, and pepper. Stir until everything is well mixed.

Step 5

Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.

Step 6

Pour half of the pancake batter into the skillet and spread it evenly with a spatula. Cook for about 3-4 minutes or until the edges start to set.

Step 7

Carefully flip the pancake with a spatula and cook the other side for another 3-4 minutes until golden brown and crispy.

Step 8

Repeat the same process for the remaining batter, adding more oil to the skillet as needed.

Step 9

Cut the pancakes into wedges for serving. Serve hot with soy sauce or preferred dipping sauce.

Nutrition Facts

Serving size	(1069.6g)

Amount per serving	% Daily Value*
Calories	1383.7

Total Fat 73.7g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 22.7g
Cholesterol 372mg	0%
Sodium 2685.7mg	0%
Total Carbohydrate 110.8g	0%
Dietary Fiber 26.5g	0%
Total Sugars 26.5g
Protein 77.3g	0%

Vitamin D 82IU	0%
Calcium 765.8mg	0%
Iron 17.8mg	0%
Potassium 2671.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 21.8%

Carbs: 31.3%