# Vegetable Egg Pancake

A kid-friendly vegetable and egg pancake recipe, using no water.

- Cuisine: Korean
- Category: Breakfast
- Language: en

## Ingredients

- 150 g zucchini
- 100 g onion
- 50 g carrot
- 1/2 tsp salt (optional)
- black pepper (optional)
- 2 egg
- 3 tbsp flour
- 2 tbsp potato starch
- 1/2 tsp garlic

## Instructions

1. Thinly slice the zucchini, carrot, and onion using a knife or mandolin.
2. Place the sliced vegetables into a bowl and season with salt and black pepper.
3. Add the eggs, flour, potato starch, and garlic to the bowl and mix well.
4. Cook small portions of the mixture in a frying pan over heat.
5. Flip the pancakes once the underside is browned.
6. Optionally, cook the remaining mixture as one single large pancake.

## Equipment

- knife
- mandolin
- mixing bowl
- frying pan
- spatula

## Tips

- If you don't want to use a knife, use a mandolin to slice the vegetables.

## Source

- Original video: https://www.tiktok.com/@chefchrischo/video/7457363066620022062?is_from_webapp=1&sender_device=pc&web_id=7706240548797580832
- Creator: chefchrischo
- Recipe page: https://www.cliprecipe.com/recipe/d19c090d-eb9c-4db5-93b2-4766adc0fbfd
- Extracted: 2026-11-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt