Gluten Free Vegetable Pancakes

These easy Korean Vegetable Pancakes (Yachaejeon) are pan-fried vegetable fritters made with crispy gluten-free batter. You’re going to love dunking these savory pancakes in homemade Korean dipping sauce!

Ingredients:

Dipping sauce:

3 tablespoons gluten-free soy sauce or tamari

2 teaspoons rice wine vinegar

2 teaspoons toasted sesame seeds

1 teaspoon honey (or maple syrup to make it vegan)

1 teaspoon Korean hot red pepper flakes

1 teaspoon toasted sesame oil

Pancakes:

4 cups vegetables , matchstick sliced or minced (we used zucchini, carrot, mushroom, and green onion)

3 garlic cloves , finely minced or pressed

1 ½ cups chickpea flour

½ teaspoon sea salt or kosher salt

10 ounces seltzer or sparkling water (unflavored)