grain-free japanese pancakes with sticky mushrooms.

I recently discovered The Whole Pantry app thanks to the recommendation of a fabulous food photographer on Instagram. It's a gorgeous collection of recipes, wellness guides, ingredient inspiration and resources. Plus, it's ridiculously gorgeous and really fun to poke around on for foodie ideas! 

pancake 2

One of the yummiest recipes on there is the Japanese Pancake with Sticky Mushrooms. Michael and I were looking for a fun make-together dish for Memorial Day Weekend last week and came across this one: it was great! Not at all complicated, and definitely suited to a sous-chef situation (lots of washing and chopping to be done). Having never had a Japanese pancake in a restaurant, I wasn't totally sure what we were getting into, but I've since learned that Okonomiyaki is a traditional preparation of flour, egg and veggies, grilled together. Yum! (In writing this, I realized my gluten-freedom predated my exposure to sushi restaurants... craziness or what?! It's been nearly 10 years!) Anyways! The pancake sounded really good, and with a few tweaks, we adjusted it to fit our food preferences at home.

We added a little  almond flour + flax meal to replace the eggs and a touch of balsamic vinegar in place of honey to reduce the sugar. I also added turmeric (for its anti-inflammatory goodness, and also for color: the egg in the original recipe looked really gorgeous, and I wanted to add the same pop of bright yellow to this.)

Below is the adaptation, which is surprisingly veggie-packed! Nutritious pancakes for the win. I highly recommend the app -- it's one more fun tool for your wellness tool belt!

Onwards!

pancake mix in bowl
First, put the kettle on to boil. You'll need to combine about 3 tbsp of flax meal with 9 tbsp of hot water, then let them sit to gel up. While they gel, collect your shredded veggies - in our case, sweet potato, yellow and white onions, Brussels sprouts, green onions, bok choy, cilantro and ginger - in a big bowl with your sea salt and turmeric and mix well. At this point, preheat your oven and prep a baking tray with a piece of foil or parchment.

Add your flax mixture and almond meal. Stir it all up!

pancakes in pan

Heat a pan over medium heat with some coconut oil. We made smaller pancakes than the recipe in the app called for: we used about 1/3 of a cup of batter and pressed them into pancakes a little thinner than 1/2" thick. Cook 2-3 minutes on each side until browned, then transfer to baking tray and keep warm in the oven while you repeat this same process with remaining batter.

sticky mushrooms in pan

While your pancakes cook up, you can start on the mushrooms. So simple (and so fancy ish!). I will absolutely use this trick again in another recipe.

Bring water and balsamic to a boil in a small pan, then add tamari and mushrooms, coating evenly. Allow these to cook for about a minute, then remove from heat. Set aside.

pancake close up

Once your pancakes have all had a minute to set in the oven and crisp up a little bit, remove from the oven and divide onto plates.

pancake 1

Top with sticky mushrooms and sesame seeds. You could also toss some bean sprouts in (our farmers market didn't have any this weekend, so we omitted).

pancake wide
Serve!

The best part? You've covered your nutritional bases all in one happy little package, so you can forego side dishes! A salad might not be out of place - particularly a seaweed salad - if you wanted to tack something additional on, but otherwise your protein (almond flour and flaxmeal), fats (coconut oil and sesame seeds) and complex carbohydrates (all those gorgeous veggies!) are all accounted for. The best (read: most satisfying, most nourishing) meals are the ones where we get a little of everything the body needs so we can walk away feeling calm and settled. Goodbye, cravings! Goodbye, snackiness!

What's your favorite way to work surprise veggies into a meal? 

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japanese pancakes with sticky mushrooms
Yields 6
A remake of the restaurant favorite, this Okonomiyaki makeover is packed with fibrous veggies and healthy fats, plus just a touch of almond flour to hold it all together. Vegan, gluten-free and grain-free.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 medium sweet potato, grated
  2. 2 medium white or yellow onions, finely chopped (I used one of each)
  3. 2 cups Brussels sprouts or cabbage, grated
  4. 2 green onions, chopped
  5. 1 bunch bok choy, large stems removed, finely chopped
  6. 2 tbsp fresh ginger, grated
  7. 1/2 tsp turmeric (ground or freshly grated)
  8. 1 tsp sea salt (we used sel de mer; yum!)
  9. 3 tbsp flax meal
  10. 9 tbsp hot water
  11. 1/2 cup almond flour
  12. 1 cup oyster or shiitake mushrooms
  13. 4 tbsp tamari
  14. 1 tbsp balsamic vinegar
  15. 1 1/2 tbsp water
  16. sesame seeds for garnish
Instructions
  1. 1. Put the kettle on to boil. Combine 3 tbsp of flax meal with 9 tbsp of hot water, then let them sit to gel up.
  2. 2. While they gel, collect your prepared veggies in a big bowl with your sea salt and turmeric. Mix well.
  3. 3. At this point, preheat your oven to 350F and prep a baking tray with a piece of foil or parchment. Set aside.
  4. 4. Add your flax mixture and almond meal to the bowl of veggies and stir.
  5. 5. Heat a pan over medium heat with some coconut oil. Use 1/3 of a cup of batter and press into pancakes a little thinner than 1/2" thick. Cook 2-3 minutes on each side until browned, then transfer to baking tray and keep warm in the oven while you repeat this same process with remaining batter.
  6. 6. While your pancakes cook up, start on the mushrooms. Bring water and balsamic to a boil in a small pan, then add tamari and mushrooms, coating evenly. Allow these to cook for about a minute, then remove from heat. Set aside.
  7. 7. Once your pancakes have all had a minute to set in the oven and crisp up a little bit, remove from the oven and divide onto plates.
  8. 8. Top with sticky mushrooms and sesame seeds. Serve!
Adapted from The Whole Pantry
Adapted from The Whole Pantry
From The Ground Up Wellness http://fromthegroundupwellness.com/
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Posted in dinner, gluten-free recipes, health coaching info, homepage featured, recipes
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  1. […] part” of the meal we often seek out. Like these hazelnut crusted portobellos or the sticky mushrooms on these pancakes, edible fungi make centrepiece in many toothsome […]

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