Low GI “Korean Style” Vegetable Pancake

Anyone on a low GI diet knows that flour based recipes don’t fit into the program. Years ago I had a traditional Korean pancake and I loved it. Actually there are many versions of these pancakes. The one I had was filled with lots of shredded cabbage and onion. I’ve come up with a version made without flour. Some of you might call this a frittata.



2 eggs or egg substitute

1 tablespoon cream (optional)

salt and pepper to  taste

1/2 cup finely chopped onions and sweet pepper


thinly sliced green onion and chives (more traditional)

1 cup broccoli slaw or cole slaw

3 thinly sliced fresh mushrooms

2 tablespoons shredded cheese (optional)

Heat 2 teaspoons of olive oil over medium heat in a small pan and add the onions and peppers and cook just till the onions sweat.

Add the slaw and cook for a few more minutes until it is tender crisp. Add the mushroom and continue cooking until they are soft.

Whisk the eggs, cream and salt and pepper together and pour over the vegetable mixture in the pan. With a spatula lift the edges of the egg mixture so that the uncooked eggs flow to the edges and cook. When the egg is mostly set and doesn’t run when the pan is tilted add the cheese. Cover the pan with a lid and remove from the burner. Leave covered until the cheese melts.

Plate and garnish with cucumber or tomato slices and add a little hot sauce, soy sauce or chipotle ketchup. I used my husband’s homemade chipotle ketchup. To die for! Enjoy!

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