Korean Pancakes (sans gluten!)
For those of us who can’t or won’t eat gluten, coconut flour makes an excellent crepe-like pancake. This dish is action packed with loads of protein and veggies! You can use any veggies that strike your fancy, I used a generous amount of scallions, tatsoi and green beans.
1/4 cup coconut flour
1/4 cup coconut milk (full fat)
1/2 tsp salt
sprinkle of pepper
chopped/shredded/grated veggies of your choosing
Mix the first four ingredients and let them sit while preparing the veggies. Stir in onions and veggies until the mix is well populated but also making sure that everything is well coated in batter so the pancakes stick together in the pan (I didn’t do this the first time, still delish but fell apart in the pan). Heat butter or oil in a pan over medium heat. Scoop the mix into the pan, allowing the pancake to brown before flipping it.
Mix equal parts tamari and rice vinegar, add grated ginger to taste.