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Savory Skillet Pancakes

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Servings: 4
Ingredients Method Notes

Ingredients
  

  • ¼ head green cabbage shredded (~2 cups)
  • 1 large carrot shredded (~1 cup)
  • 1 large yellow potato shredded (~1 cup)
  • 1 bunch green onions divided
  • 1 thumb ginger grated (~1 tbsp)
  • 2 cloves garlic minced
  • avocado oil
Batter
  • 1 cup garbanzo bean flour
  • ½ cup brown rice flour
  • 1 tbsp Smart Seasoning
  • ¾ cup water
Sauce
  • 3 tbsp ketchup
  • 3 tbsp tamari, soy sauce, liquid aminos
  • 2 tbsp agave nectar
  • 1 tbsp vegan worcestershire sauce
Garnish
  • vegenaise
  • green onions chopped
  • tuxedo sesame seeds
  • sriracha

Method
 

  1. Prepare the carrot, cabbage and potato using a box grater and/or a mandoline.
  2. Prepare the green onions by discarding the root end and chopping the white and light green parts. This will be used in the batter. Chop the dark green parts and set aside for use as a garnish later.
  3. Put the shredded potato into a tea towel or nut milk bag, squeeze the excess water out.
  4. Prepare the sauce by mixing all ingredients a small bowl. Then pour into a condiment squeeze bottle.
  5. In a large bowl, whisk together the garbanzo bean flour, brown rice flour and Smart Seasoning. Once well combined, stir in the water and whisk well. The batter will be very thick.
  6. Next, add in the shredded cabbage, carrots, potato, white and light green parts of the green onion, grated ginger and minced garlic into the bowl. Fold the vegetables into the batter.
  7. Place a large nonstick skillet over medium-high heat with 1 tbsp avocado oil. Once the oil is hot, add 1/4th of the batter. Spread evenly into a ½ inch thick pancake. Cook until the bottom is browned, 3-4 minutes, then flip and cook for another few minutes. Transfer to a plate. Repeat with the remaining batter.
  8. To serve, spread or drizzle with vegenaise, sauce and sriracha. Sprinkle with tuxedo sesame seeds and green onion. Enjoy!

Notes

Don’t have a tea towel or nut milk bag? You can carefully use paper towels or just squeeze the shredded potato right in your hands over the sink.
I like to divide the batter into fourths and then loosely roll each fourth into a ball. They will be roughly the size of a baseball. Before cooking, reshape and then flatten before adding to the pan.