Keto Pajeon (Korean Scallion Pancake)

Crispy, savory, and delightfully low-carb, this Keto Pajeon (Korean Scallion Pancake) transforms a traditional Korean favorite into a keto-friendly masterpiece. Made with a flavorful blend of almond and coconut flour, and bound together with xanthan gum and eggs, this gluten-free pancake boasts a soft yet sturdy texture perfect for holding vibrant green scallions. Infused with umami-rich soy sauce and aromatic sesame oil, every bite is packed with authentic Korean-inspired flavors. Cooked to golden perfection using avocado oil, these pancakes achieve irresistibly crisp edges while remaining rich and tender inside. Perfect as an appetizer, snack, or light meal, they pair wonderfully with a side of soy sauce for dipping. Ready in just 25 minutes, this quick and easy recipe delivers all the satisfaction of pajeon without sacrificing your low-carb lifestyle.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon xanthan gum
• 2 large egg
• 0.75 cup water
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 bunch green onions (scallions)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons avocado oil

Directions

Step 1

In a large mixing bowl, combine almond flour, coconut flour, and xanthan gum. Stir until the dry ingredients are evenly mixed.

Step 2

Add the eggs, water, soy sauce, and sesame oil to the dry ingredients. Whisk until the batter is smooth and slightly thick.

Step 3

Slice the green onions into 3-inch lengths. Add them to the batter, stirring gently to incorporate.

Step 4

Season the batter with salt and black pepper, mixing well to distribute evenly.

Step 5

Heat 1 tablespoon of avocado oil in a large non-stick skillet over medium heat.

Step 6

Once the oil is hot, pour half of the batter into the skillet, spreading it out into an even circle with a spatula.

Step 7

Cook the pancake for about 4-5 minutes on one side, or until the edges are crispy and the bottom is golden brown.

Step 8

Carefully flip the pancake and cook the other side for an additional 3-4 minutes.

Step 9

Transfer the cooked pancake to a plate and repeat with the remaining batter and oil.

Step 10

Slice the pancakes into wedges and serve immediately, optionally with some soy sauce for dipping.

Nutrition Facts

Serving size	(567.1g)

Amount per serving	% Daily Value*
Calories	1223.5

Total Fat 107.1g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 9.8g
Cholesterol 439.0mg	0%
Sodium 2042.1mg	0%
Total Carbohydrate 41.7g	0%
Dietary Fiber 21.1g	0%
Total Sugars 7.3g
Protein 40.1g	0%

Vitamin D 107.5IU	0%
Calcium 350.5mg	0%
Iron 7.9mg	0%
Potassium 576.7mg	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: 74.7%

Protein: 12.4%

Carbs: 12.9%