Vegan Gluten-Free Korean Pancakes

By: Gregory

1 tablespoon of Lee Kum Kee Gluten-Free Soy Sauce for dipping sauce (btw, best soy sauce ever and a necessity for those avoiding gluten)
1 tablespoon of Obento Rice Wine Vinegar for dipping sauce
1 spring onion, cut to little sticks
1 zucchini, cut to matchsticks
1 small carrot, grated
Gluten-free flour (by eye)
Water (match the flour amount)
Chickpea water (the water in chickpea cans, 1 tablespoon for binding)
Add chilli powder (optional)
Vegetable oil for frying

Mix gluten-free flour with water and chickpea water in a large bowl
Add the cut vegetables to mix
Fry the mix in a small pan (I used 16cm diameter) with only a little bit oil, flip when the bottom is fully cooked.
After you flip, if bottom is cooked, put to playe and make the next.
Dipping sauce. Add soy sauce, rice wine vinegar, and if you want a kick chilli powder.
Done!