Roshni Chopra’s Korean Veggie Pancake Is A Nutrition Bomb
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Meet Roshni Chopra, a nutrition expert and food blogger. Today, she shares her secret recipe for Korean Veggie Pancakes. Get ready to be blown away!
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First, let's gather our ingredients. You'll need flour, eggs, shredded carrots, zucchini, and scallions. Don't forget the Korean spices for that authentic flavor.
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In a bowl, mix the flour and eggs until smooth. Then, add in the shredded veggies and scallions. Mix well and let the batter rest for 10 minutes.
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Heat a non-stick pan and add a drizzle of oil. Pour a ladle of batter and spread it evenly. Cook for 2-3 minutes on each side until golden brown.
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The key to a nutrition bomb is in the veggies. Carrots are rich in Vitamin A, zucchini is packed with Vitamin C, and scallions are a good source of Vitamin K.
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Korean spices like gochugaru and gochujang not only add a kick to the pancakes but also have anti-inflammatory and antioxidant properties.
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Flip the pancake and cook for another 2-3 minutes. Repeat the process until all the batter is used up. You can make mini pancakes for a fun twist.
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Serve the pancakes hot with a side of soy sauce or Korean dipping sauce. You can also add a fried egg on top for a protein boost.
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These Korean Veggie Pancakes are not only delicious but also a great way to sneak in some veggies into your diet. Perfect for picky eaters!
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Thanks for joining me in this nutrition adventure. Don't forget to tag me in your creations. Stay tuned for more healthy and tasty recipes from Roshni Chopra. Happy cooking!