INGREDIENTS

​

1 cup grated Zucchini

1 cup grated carrot

1/2 cup finely chopped cabbage

1/2 cup finely chopped spring onions

3/4 cup egg white (or 2 eggs)

1/4 cup gluten free plain flour

2 tablespoons cornstarch

1/2 teaspoon sesame oil

1 tablespoon Gluten free soy sauce (Tamari)

1/2 teaspoon black pepper

Vegetable oil for frying

​

​

​​METHOD

​

1. Mix all vegetables together in a mixing bowl.

​

2. In a seperate bowl mix the egg white (or eggs) with the sesame oil and tamari, then add the wet mixture to the dry ingredients and mix well.

​

3. In a fry pan add a small amount of oil, enough so the pancakes will not stick, add enough mixture to make the sized pancake you want, being aware the thicker the pancake the longer it takes to cook through.

​

4. After placing the desired amount of mixture into the pan of warmed oil, fry on a low-medium heat, then flip once browned, flip, and brown the other side. 

​

5. Once cooked on both sides, remove from the pan and serve warm with dipping sauce or Japanese Mayonaise (gluten and dairy free ranges from the supermarket)

​

DIPPING SAUCE

​

Ingredients:

2 Tablespoons Tamari 

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon honey

 

​Method:

Mix all ingredients well and serve with pancakes

​

​​SUGGESTIONS AND TIPS; 

​

This is a base recipe and can be adjusted to suit, adding some fresh herbs, some chilli, seafood or diced tofu for some extra protein is also a great addition to these pancakes.

​

They can be served hot, warm or cold, as a snack, lunchbox addition or a main meal.

The pancakes are best stored in the fridge in an airtight container for up to 2 days, the dipping sauce can remain in an airtight container in the fridge for up to 3 days.

​​​