If you need to eat more vegetables save this recipe! These taste like savory takeout food without all the extra fat and sodium. They’re ready in just 10 minutes and are kid friendly.

Ingredients

1 C Flour (GF substitute 1:1 All purpose )
1 C Water
1/2 C Carrot, grated
1 C Leeks, sliced
3 Green onions, chopped
1/2 C Red cabbage, diced
1 Jalapeno, seeded, sliced and diced
1/2 tsp Salt
2 tbsp Sesame oil or avocado oil
(If you want a large protein pancake you can use 2 eggs and 1/2 C water instead of 1 C water)
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Dipping sauce:
2 tbsp Soy sauce (or tamari for gluten free)
1 tbsp Sesame oil
1 tbsp Lemon juice
1 tsp water
1/2 tbsp minced ginger (optional: this adds a little kick)
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Directions:

1. In a large mixing bowl mix the flour and water until it’s a pancake batter consistently
2. Chop and prep all your veggies. Add them to the pancake mixture and mix well. The batter should be sticky and slightened thickened
3. In a skillet heat the oil and add the pancakes. About 1/4 C of batter per pancake. Cook each side for about 4 minutes until crispy golden brown and then flip.
4. Serve with dipping sauce

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