Make the dipping sauce ahead so the flavors are infused together.
Combine all the ingredients and serve with the pancakes.
You can save the leftover in an air tight jar for future use. Or you can double the recipe and keep it in a air tight jar for future.
Korean Style Paleo Seafood Pancakes
Wash and prep all the vegetables as per the ingredients section
Add sea salt to the vegetables and mix.
Slice the baby squid in about ¼ thickness and chop the tentacles in small pieces.
Clean and devein shrimp and chop in small pieces, about ½ inches chunks.
In a medium size bowl, mix all the ingredients together until flour is wet.
Heat pan on high heat until sizzling hot. When a water droplet sizzles on the pan, it's hot enough.
Add enough avocado oil to the pan to cover the whole surface.
When the pan smokes a little, pour about 1 cup of the batter and spread on the pan, leaving some space around the edges.
Lower the heat to Medium and cook for about 5 minutes or until the underside is browned. You'll see little bubbles forming on the top and the edges get translucent when the bottom is almost ready. But still check by sliding the spatula underneath.
When it's ready to be flipped, using a sturdy spatula, lift the edges, add some more oil, and flip the pancake.
Cook for 3 minutes on this side or until the bottom is browned and firm.
Transfer to a plate and serve immediately.
Combine almond flour, beaten egg, and cold water in a mixing bowl.
Add the salted vegetables to the batter and gently mix to coat the vegetables.