Korean Mini Pancakes


  • 1 c. unbleached white flour or brown rice flour, or 3/4 c. whole wheat flour
  • 1/4 c. wheat germ
  • 1/2 tsp. sea salt
  • 1+1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 Tbsp. nutritional yeast flakes
  • 1/2 Tbsp. Ener-G baking powder
  • 1+1/4 c. water
  • 1/2 c. green onions, chopped


  1. Mix flour, sea salt, onion powder, garlic powder, yeast flakes, and baking powder.
  2. Add water and whip with a wire whisk. Stir in green onion.
  3. Heat skillet, adding a little olive oil.
  4. Add about one tablespoon of batter for each pancake. Fry until lightly browned on both sides.
Browse Cook(s): Kyong Weathersby

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