Korean Gochugaru Edamame & Quinoa Protein Pancakes with Sesame-Ginger Drizzle

Fusing Pinterest's viral Korean flavors with high-protein ingredients, these crispy pancakes reinvent meatless meals. Edamame and quinoa deliver 22g plant-powered protein per serving while gochugaru adds subtle smokiness. The sesame-ginger drizzle creates restaurant-worthy flair in just 35 minutes flat.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings (3 pancakes each)

Ingredients

• 1 cup shelled edamame (thawed if frozen)
• 1 cup cooked quinoa
• 2 large eggs
• 1/4 cup chickpea flour
• 1 small zucchini, grated & squeezed dry
• 1 tbsp gochugaru (Korean chili flakes)
• 3 scallions, thinly sliced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1/4 cup water
• For drizzle: 2 tbsp tahini, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame seeds, 1 tsp grated ginger

Instructions

1. In a bowl, mash 1/3 cup edamame with fork until paste-like.
2. Add remaining edamame, quinoa, eggs, chickpea flour, zucchini, gochugaru, scallions, garlic, ginger, sesame oil and water. Mix until fully combined.
3. Heat non-stick skillet over medium. Scoop 1/4 cup batter per pancake, flatten slightly.
4. Cook 3-4 minutes per side until golden and crispy. Repeat in batches.
5. While cooking, whisk drizzle ingredients in small bowl until smooth.
6. Arrange pancakes on serving plate. Drizzle generously with sauce.
7. Top with extra scallions and sesame seeds.
8. Serve immediately with lime wedges for brightness.

Chef's Note

For extra crispness, press pancakes gently with spatula while cooking and avoid overcrowding the pan.

Make-Ahead Tips

Store cooked pancakes in airtight container for 3 days. Reheat in toaster for best texture.

Substitutions

Chickpeas can replace edamame • All-purpose flour works instead of chickpea flour • Sriracha substitutes gochugaru