Name: Crispy Korean Pancake (Dak Pajeon)
Prep time: 15 min
Cook time: 15 min
Ingredients: 250 g chicken mince; 1 tbsp tamari (or gluten-free soy sauce); 1 tsp sesame oil; 1 garlic clove, (crushed); ½ tsp fresh ginger, (grated); salt and pepper (to taste); 2 eggs; 2 spring onions, (sliced into 5cm lengths); ⅓ cup almond meal; 1 tbsp coconut flour; 2 spring onions, (chopped); 2 tbsp extra virgin olive oil; 2 tbsp tamari (or gluten-free soy sauce); 1 tbsp rice wine vinegar; 1 tsp sesame oil; 1-2 tsp Saweety Allulose Sweetener (to taste); ½ tsp sesame seeds; ½ spring onion, (finely sliced); pinch of chilli flakes, (optional)

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Crispy Korean Pancake (Dak Pajeon)

Crispy, juicy chicken and a sprinkle of spring onion make these Korean-inspired pancakes dangerously easy to demolish. Dunk generously in the tangy dipping sauce and call dinner done.

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