Our savory pancakes are made with fresh zucchini and peppers. Easy to make and a healthy side dish or snack option! This recipe is also Whole30-compliant, Paleo, or a vegetarian option.
Our Whole30 pepper and zucchini pancake recipe
This recipe is our healthier take on the traditional Korean zucchini pancakes, also known as hobak buchim (호박부침) or buchimgae (부침개). These savory pancakes are simple to make and an excellent way to use up all the summer zucchini! Great as a snack, appetizer, side dish, or light meal option.
We added hot chili peppers to give these pancakes a nice fiery kick. Feel free to use any chili pepper you can tolerate or get your hands on. Jalapeno peppers would also be great in these savory pancakes.
Ingredients for needed for these pepper and zucchini pancakes
You should be able to find these ingredients in any big box grocery store or online. Everything needed to make these pancakes are fairly commonplace ingredients. The only thing you might have a hard time finding is the mushroom umami powder, however, you can easily buy it online! Here’s what you’ll need:
- Zucchini – 1 medium-sized that is julienned.
- Spicy green chili peppers (or jalapenos) – You’ll need about 4 to 6 peppers with seeds removed & diced. You can add more or less based on your heat tolerance or preference.
- Cassava flour – 1 cup of this Whole30-compliant flour is needed.
- Eggs – This will help to bind everything together. You’ll need 4 large eggs for this recipe.
- Salt – Every recipe needs a bit of salt. 2 teaspoons of salt are needed.
- Mushroom umami powder – This will help to give the umami flavor to this dish without using any MSG. It is so good! You’ll need 2 teaspoons.
- Coldwater – 1 cup of cold water is needed for the batter.
- Avocado oil – 4 Tablespoons will be needed for pan-frying these little savory pancakes.
How to store these savory pancakes
Keep these in the refrigerator in an airtight container. These should last in the refrigerator for about 4-5 days.
- 1 medium-sized zucchini, julienned (¼” thick 3” long)
- 4-6 spicy green chili peppers (or jalapenos), seeds removed & diced
- 1 cup cassava flour
- 4 large eggs
- 2 teaspoons salt
- 2 teaspoons mushroom umami powder* (See Notes if not Whole30/Paleo)
- 1 cup cold water
- 4 Tablespoons avocado oil
Optional dipping sauce:
- 1 Tablespoon coconut aminos with 1 teaspoon of apple cider vinegar.
- Into a mixing bowl add the julienned zucchini, diced peppers, cassava flour, eggs, salt, mushroom umami powder, and water.
- Mix everything together well.
- In a frying pan on medium-high heat, place a tablespoon of oil. Add enough of the batter to make a small pancake, and you want it a little bit thinner than a pancake. Brown on both sides. This should take about 3 minutes per side. Once browned on both sides, set aside on a plate lined with paper towels.
- Continue the process of adding a tablespoon of oil to the pan and pan-frying until all of the batter is used.
*or Dasida beef soup stock powder (if not Whole30, Paleo, vegan, or vegetarian)
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