Issue 96 is out now
Leanne Patrick

By Leanne Patrick

03rd September 2013

So, I can’t promise that your veggie hating kiddies will love these (though they are just so delicious, that you may be surprised) but you will find these an easy, dairy and gluten free way to enjoy a bit more veggie goodness. They’re also great for replacing your main meal with a filling, meat-free alternative making them cheaper and super nutritious.

Leanne Patrick

By Leanne Patrick

03rd September 2013

Leanne Patrick

By Leanne Patrick

03rd September 2013

Ingredients:
Pancakes
• 1 handful of Kale
• 3 large carrots
• ½ a cabbage
• 1 onion
• Salt
• 5 eggs
• ½ cup coconut flour
• Sesame oil
Drizzling sauce
• 1 tbsp Honey
• 1 tsp Apple Cider Vinegar
• 1 tbsp Rice wine
• 2 tsp Soy Sauce
• 1 tbsp Wholegrain Mustard
• ½ tsp ground ginger
Garnish
• Sesame Seeds
Method:
• Thinly slice vegetables into ribbons.
• Add sliced vegetables to a large bowl and mix together with coconut flour, eggs and a pinch of salt.
• In a separate bowl, mix together the sauce ingredients and put to one side.
• Heat your frying pan with sesame oil and add mixture, one ladle-full at a time, to the pan. Your pancakes should be roughly ½” thick at the most.
• Cook for 3-4 minutes on one side, toss and cook on the opposite side until roughly 30-60 seconds after the edges start to brown.
• Serve with a drizzle of your oriental sauce and a sprinkling of sesame seeds.

Serves: 2 adults, add half again for 2 small children or double up for older children/teens.

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