Cooked - High Fiber Vegetable Pancake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

High Fiber Vegetable Pancake

1.0

1 pack (16 oz /454 g) silken tofu

3 tbsp chia seeds

½ cup all-purpose flour

¼ cup oat flour

2 tbsp cornstarch

1 tsp baking powder

1 tsp salt

½ tsp black pepper

1 tsp sesame oil

2 cups shredded green cabbage

1 medium zucchini, shredded

1-2 medium carrot, shredded

3 green onions, thinly sliced

½ tsp salt

Avocado oil

2 tbsp soy sauce

1 tbsp honey (or maple syrup)

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp toasted sesame seeds

1 green onion, finely sliced (optional)

Toss the zucchini with ½ tsp salt and let sit for 10 minutes. Squeeze out as much liquid as possible using a clean kitchen towel.
Blend the silken tofu and chia seeds until smooth. Add all-purpose flour, oat flour , cornstarch, baking powder, salt, pepper, and sesame oil. Blend just until combined.
Fold in the cabbage, zucchini, carrot, and green onions until evenly coated.
Heat a lightly oiled nonstick skillet over medium to medium-low heat. Scoop about ⅓ cup of batter per pancake and gently flatten. Cook for 4-5 minutes per side, adding more oil as needed, until golden brown and cooked through.
Stir together soy sauce, honey, rice vinegar, and toasted sesame seeds.
Serve hot with the dipping sauce. Garnish with extra green onions and toasted sesame seeds, if desired.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥞Pancake

CuisineAsian

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 9 weeks ago

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