Low Carb Pajeon (Korean Scallion Pancake)

Reimagine a beloved Korean classic with this Low Carb Pajeon (Korean Scallion Pancake) recipe—perfect for those seeking a healthier twist without sacrificing authentic flavor. Made with a blend of almond and coconut flours, this gluten-free pancake has a light, crispy texture that pairs beautifully with fresh green onions and succulent shrimp. A touch of sesame oil enhances the richness, while a savory soy dipping sauce with rice vinegar, sesame seeds, and a hint of red pepper flakes provides the perfect balance of tang and spice. Ready in just 30 minutes, this keto-friendly recipe is ideal as a quick appetizer, light meal, or snack. Satisfy your craving for Korean cuisine, guilt-free!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup almond flour
• 2 tablespoons coconut flour
• 0.5 teaspoon xanthan gum
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 3 large eggs
• 0.5 cup water
• 1 tablespoon sesame oil
• 1 bunch green onions
• 0.5 cup shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 0.5 teaspoon sesame seeds
• 0.25 teaspoon red pepper flakes

Directions

Step 1

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

Step 2

In a separate bowl, beat the eggs and mix in water and sesame oil.

Step 3

Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.

Step 4

Trim and cut green onions into 2-inch lengths.

Step 5

Mix the green onions and shrimp into the batter until evenly distributed.

Step 6

Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat.

Step 7

Pour half of the batter into the pan and spread it out evenly to form a pancake.

Step 8

Cook for 3-4 minutes on each side, or until golden brown and cooked through.

Step 9

Transfer the pancake to a plate, add the remaining tablespoon of oil to the pan, and repeat the cooking process with the remaining batter.

Step 10

While the pancakes are cooking, prepare the dipping sauce by combining soy sauce, rice vinegar, sesame seeds, and red pepper flakes in a small bowl.

Step 11

Serve the warm Low Carb Pajeon with the dipping sauce on the side.

Nutrition Facts

Serving size	(715.7g)

Amount per serving	% Daily Value*
Calories	1371.6

Total Fat 107.2g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 23.0g
Cholesterol 788.6mg	0%
Sodium 3844.8mg	0%
Total Carbohydrate 45.1g	0%
Dietary Fiber 20.6g	0%
Total Sugars 7.9g
Protein 77.2g	0%

Vitamin D 123IU	0%
Calcium 434.2mg	0%
Iron 9.5mg	0%
Potassium 1070.1mg	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: 66.4%

Protein: 21.2%

Carbs: 12.4%