Vegan Korean Vegetable Pancakes (Yachaejeon)

0 To make the batter, add the flour, cornstarch or potato starch, baking powder, salt, and garlic powder. Whisk until combined. Add the cold water and whisk until well combined and smooth. 
1 Add the veggies in the bowl with the batter. Stir with a spatula until well combined and vegetables are evenly coated in the batter. 
2 Heat a large nonstick skillet on medium-high heat and add a generous amount of oil (I used avocado oil) to coat the bottom of your pan. 
3 Add half of the veggie batter to the pan and spread the batter out to thinly coat the bottom of the pan. Try to spread the batter as thin as possible without exposing the bottom of the pan. You don’t want it to be a thick layer. You might need to add a little less batter if your pan isn’t very big. 
4 Cook until the bottom is golden brown and crispy, about 4-5 minutes. You can turn down the heat to medium if the pancake is burning too quickly and not cooking in the center. Carefully flip and cook until the other side is golden and crispy. 
5 To make the dipping sauce, add all the sauce ingredients into a small bowl. Stir until well combined. 
6 Once pancakes are done, slice into squares and dip in the sauce. Enjoy hot! Best when eaten fresh. To reheat the pancakes, place on a frying pan on medium heat for a few minutes on each side until it crisps up again. I also like to place it in the toaster oven for a few minutes.