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
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.
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