Japanese pancakes are so cool because they are almost entirely made up of filling (usually veggies with some meat) and are therefore a hearty, delicious option for the veggie-uninspired. It’s also freezer-friendly so go ahead and make big batches. And you’ll want to make bigger batches because these are so more-ish.
This gluten-free version is more nutrient-dense compared to the typical wheat-flour based versions. Enjoy! x
1/3 cup coconut flour
4 free range eggs
large handful kale, shredded*
large carrot, grated*
1 large leek, thinly sliced
1/4 cup coconut milk (or filtered water)
sea salt and black pepper to taste
coconut oil for frying
Optional: 4 rashers bacon, cut into cubes
*Chop veggies using a food processor to save time.
2 Tbsp Tamari
1 Tbsp Apple Cider Vinegar
1 tsp sesame oil
1-2 tsp ginger root, grated
1/2 red chilli finely chopped (or a few dashes chilli powder)
Heat oil in pan on medium heat. Mix all ingredients (except for sauce and bacon) in a large bowl. (Either by hand or using spoon). If using bacon, fry the bacon first until brown and slightly crispy. Mix it with the remaining ingredients in the large bowl.
Spoon 1 heaping Tbsp of mix onto pan and flatten to make patties. Cook for 3-5 minutes on each side until golden brown.
Sauce: Mix all ingredients in a bowl and stir through.
Tips: Use a food processor to slice veggies. Substitute 2 cups of cabbage for the kale and carrot, this tastes yummy too. Be creative with the veggies. Sometimes I use just silver beet stems and kale stems in this.
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