Korean Protein Pancakes (Pajeon)

These crunchy, satisfying, and veggie filled pancakes make for a hearty snack, an impressive appetizer or a quick and savory side dish. Feel free to get creative with your add ins, try different veggies and maybe even add some kimchi. This recipe is easy to tweak to your taste. We recommend you don’t skip the dip though, it’s what takes these to the next level!

**Serves 2-4 people. Recipe adapted from The Wanderlust Kitchen.


  • 1 cup Buttermilk FlapJacked Protein Pancake & Baking Mix
  • 1 tbsp cornstarch
  • 1 egg
  • 1 cup cold sparkling water (can sub for flat water)
  • ½ tsp salt
  • 1 tsp minced garlic (or around 1 clove)
  • 8 scallions
  • 1 carrot (can sub or add in leek, mushroom, etc...)

DIPPING SAUCE (optional)

  • 1/3 cup low sodium soy sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp water
  • 0.5 tbsp toasted sesame oil
  • 2 cloves garlic, peeled and grated
  • 1/2 tsp red pepper flakes (optional)


  • Calories:   542
  • Fat:   12g
  • Carbs:   62g
  • Sugar:   15g
  • Protein:   49g


  • Calories:   234
  • Fat:   7g
  • Carbs:   30g
  • Sugar:   21g
  • Protein:   11g

Korean savory pancakes


  • Add all dipping sauce ingredients to a small saucepan and simmer on medium-low heat for 5-7 minutes or until thickened.
  • Combine pancake mix, cornstarch and salt. Make a space in the center of mixture and add in sparkling water, egg, and garlic. Mix until just combined.
  • Heat non-stick skillet over medium-high heat. While heating, chop scallions and carrots into long thin strips. Add to batter.
  • Lightly spray pan with non-stick spray or with butter or coconut oil. Add enough batter to skillet to cover the bottom. Cook for 4-5 minutes each side, or until golden brown. Repeat until batter is gone.
  • Serve in slices with the dipping sauce or enjoy plain : )

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