Low Carb Korean Pancake (Pajeon)

Delight in the flavors of Korea with this Low Carb Korean Pancake (Pajeon) recipe, a healthier twist on a classic favorite! Made with a blend of almond and coconut flours, this gluten-free pancake is rich in savory notes from tender shrimp, vibrant green onions, and crisp red bell peppers. A hint of sesame oil adds aromatic depth, while a perfectly golden crust is achieved through pan-frying in heart-healthy avocado or olive oil. Paired with a zesty soy-based dipping sauce laced with garlic, sesame seeds, and a touch of spice, this low-carb pajeon delivers all the bold, umami-packed flavors you love, without the carb overload. Quick and easy to prepare in just 30 minutes, it’s perfect for a satisfying appetizer, side dish, or light meal.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup almond flour
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• 0.5 teaspoon xanthan gum
• 0.5 teaspoon salt
• 3 large eggs
• 0.5 cup water
• 1 bunch green onions (scallions), chopped
• 0.5 red bell pepper, thinly sliced
• 8 ounces shrimp, peeled and deveined
• 1 tablespoon sesame oil
• 2 tablespoons olive oil or avocado oil, for frying
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 1 garlic clove, minced
• 0.25 teaspoon red pepper flakes
• 1 tablespoon green onions (for dipping sauce), chopped

Directions

Step 1

In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt.

Step 2

In a separate bowl, beat the eggs and water together until well combined.

Step 3

Add the egg mixture to the dry ingredients and stir until a smooth batter forms.

Step 4

Fold in the chopped green onions, red bell pepper slices, and shrimp until evenly distributed.

Step 5

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

Step 6

Pour about half of the batter into the skillet, spreading it out into a thin, even layer with a spatula.

Step 7

Cook until the edges are set and the bottom is golden brown, about 3-4 minutes.

Step 8

Carefully flip the pancake and continue to cook the other side until golden brown, about 3 more minutes.

Step 9

Transfer the cooked pancake to a plate and repeat the process with the remaining batter, adding more oil to the skillet if needed.

Step 10

While the pancakes are cooking, prepare the dipping sauce. In a small bowl, combine the soy sauce, rice vinegar, sesame seeds, minced garlic, red pepper flakes, and chopped green onions.

Step 11

Serve the warm pancakes with the dipping sauce on the side.

Nutrition Facts

Serving size	(817.6g)

Amount per serving	% Daily Value*
Calories	1462.4

Total Fat 109.7g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat 6.6g
Cholesterol 1000.9mg	0%
Sodium 3461.5mg	0%
Total Carbohydrate 43.1g	0%
Dietary Fiber 17.8g	0%
Total Sugars 7.9g
Protein 99.9g	0%

Vitamin D 120IU	0%
Calcium 452.3mg	0%
Iron 9.5mg	0%
Potassium 1267.1mg	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: 63.3%

Protein: 25.6%

Carbs: 11.1%