Ingredients
-
1 cup sweet potato, grated
-
1/2 cup canned red beans (adzuki beans), mashed
-
1/4 cup rice flour
-
1/4 cup potato starch
-
2 tbsp maple syrup
-
1/2 tsp salt
-
1/2 cup water
-
2 tbsp vegetable oil for frying
Directions
Serve the Vegan Sweet Potato and Red Bean Korean Pancakes hot, and enjoy the unique blend of flavors from the sweet potato and red beans.
You can adjust the sweetness by adding more or less maple syrup according to your preference. These pancakes are typically enjoyed as a snack or dessert in Korean cuisine.
Steps
|
1
Done
|
In a mixing bowl, combine the grated sweet potato, mashed red beans, rice flour, potato starch, maple syrup, and salt. |
|
2
Done
|
Gradually add water to the mixture, stirring until you have a thick batter. The consistency should be similar to pancake batter. |
|
3
Done
|
Heat a non-stick skillet or frying pan over medium heat and add 1 tablespoon of vegetable oil. |
|
4
Done
|
Pour a ladleful of the batter onto the skillet, spreading it out into a round pancake shape. You can make them as small or large as you like. |
|
5
Done
|
Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use the remaining vegetable oil as needed when flipping the pancakes. |
|
6
Done
|
Remove the pancakes from the skillet and place them on paper towels to remove excess oil. |
