Taiwanese Vegetable Pancakes (Gluten-Free)
Savory and crispy vegetable pancakes, a popular Taiwanese street food. This version uses a rice flour batter to keep it gluten-free and vegan.
Ingredients
- 1 cup Rice Flour
- 1/4 cup Tapioca Starch
- 1 cup Water
- 1 cup Shredded Cabbage
- 1/2 cup Shredded Carrots
- 1/4 cup Chopped Scallions
- 2 tbsp Soy Sauce (Gluten-Free Tamari)
- 1 tbsp Sesame Oil
- 2 tbsp Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together rice flour, tapioca starch, and water until smooth. Add cabbage, carrots, and scallions. Mix well.
- 2Stir in gluten-free soy sauce (tamari) and sesame oil.
- 3Heat vegetable oil in a non-stick pan over medium heat.
- 4Pour about 1/4 of the batter into the pan and spread it out into a thin circle.
- 5Cook for 3-4 minutes per side, or until golden brown and crispy.
- 6Repeat with the remaining batter.
- 7Serve hot, cut into wedges.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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