Olympic inspiration: Japanese Savory Pancakes

Packed with veggies, these Japanese pancakes are to die for.

With the Tokyo Olympics just starting, why not share this great vegetable based recipe for all of us to make? Good. I’m glad we agree. I was fortunate enough to spend some time, however brief, in Japan when I was 12. I will never forget the great time I had. The amazing people, the amazing food, the amazing countryside.

Japanese Savory Pancakes

1/2 medium head of cabbage, shredded thin

1 cup matchstick carrots

1 small zucchini, grated

1 cup green onions, diced

1 jalapeno, seeded and diced

1 tsp. garlic powder or Dinner Rescue Seasoning (coming soon)

1 tsp. kosher salt

1 cup Gluten free panko breadcrumbs

5 eggs

Avocado oil for frying

Garnish: Yum Yum sauce, soy sauce or coconut aminos, sesame seeds, fresh parsley & arugula

Makes 15 medium pancakes.

Mix all ingredients together and let stand for 10 minutes. Preheat your skillet with some avocado oil, and then brown and cook 1/4 cup of the batter, not over crowding the skillet….. and cook for about 3 minutes per side.

The hardest part of this recipe is waiting for them to finish cooking.

Checking the pancakes to make sure they are not burning. I cooked 3-4 pancakes at a time. Repeat until all are cooked and browned. Serve warm.

Happy dinnertime! XO

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