Better Off Well
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RECIPES

 

 

GF Korean Pancakes

korean pancakes, brownie troop, kitchen help 016

One of my fave things to order when I hit an Asian restaurant was the scallion pancakes. I usually stick to the veggie sushi these days because the pancakes are high in sodium, gluten, and probably a host of other toxic surprises. For those times I crave the yumness of scallion panckaes, I came up with a better alternative, and filled these pancakes with lots of other veggies, too. While the dipping sauce has some sugar (from the mirin), it also has probiotic benefits from the soy sauce and apple cider vinegar.

The only part of this recipe that takes time is the chopping. When it comes to that, I usually light a candle and make the whole experience as zen as possible...at least until my son begins to complain about homework.

Note: coconut oil is the preferred cooking oil as it is the most nutritious medium-chain saturated fat and can withstand high cooking temperatures. If not a fan of coconut flavor, than canola oil is acceptable, as long as it is organic and preferably with a Non-GMO label (since all rapeseed is genetically modified).

Ingredients

1 1/2 cup Bob's all-purpose gluten-free flour 6 tbs brown rice flour 2 tbs tapioca flour or starch 3 tbs sesame seeds 2 c water 1 tbs cilantro, chopped (What? Cilantro in scallion pancakes? Yep. I prefer to think outside the Bento box.) 1/2 c scallions, minced 1/2 c finely chopped bok choy 1/2 c finely chopped red bell pepper pinch cayenne pepper (or more if you like spicy)

Coconut oil for frying.

In medium bowl, combine flours and sesame seeds. Stir in water and mix until blended. Add veggies and cayenne. Stir to combine.

Heat oil in skillet over medium-high heat. When hot, pour 1/4 cup of the batter onto the skillet and adjust veggies to even out pancakes. Reduce heat to medium and cook until firm and slightly browned on the bottom, 5-7 minutes. Flip pancake and do same for other side- about 3 minutes.

Makes about a dozen pancakes. Best served warm.

Dipping Sauce

1/2 c GMO-Free soy sauce (and gluten-free for me) 1 tbs apple cider vinegar 1 tbs mirin 4 tbs water 1 overflowing tsp toasted sesame oil 1 tsp grated fresh ginger 1/2 tsp red pepper flakes (optional)

In small bowl, mix all ingredients well and serve with warm pancakes.