My grandma used to make a variation of these pancakes for the grandkids. Usually they were served with a ketchup/mayo mixture and we ate them faster than she could cook them! I decided that I needed a gluten free version with my own twist. These pancakes are delicious, versatile, fast, cheap, and chock-full of veggies!
You can add in or substitute veggies for what you have but be sure to have an assortment of colors, flavors, and textures.
Other mix-in ideas: Shredded cabbage and carrots, cooked chicken, cooked shrimp, or fresh mushrooms.
For the pancakes:
Heat a nonstick skillet to medium heat. Combine 6 eggs, 3/4 cup of canned coconut milk, 1 cup of gluten free flour of choice (I used brown rice, and Bob’s Red Mill), 1/2 tsp of xanthum or guar gum, 1/4 softened dried mushrooms, 1 bunch of minced green onions, 1/2 cup of chopped water chestnuts, 4 cups of bean sprouts, and a pinch of salt. Scoop up 1/2 cup of the mixture, add to pan, and spread to an even thickness Cook until mostly set and golden brown on bottom, flip and cook until set. Repeat for all pancakes, keep warm in oven until ready to serve. Makes 4-6 servings.
For the sauce:
Combine 1 cup cold water, 1 T of tapioca starch, 1/4 tsp of garlic chili paste, 1/2 tsp of minced ginger, 1 tsp of sesame seeds, 2 T each gf soy sauce, rice vinegar and raw sugar in a small saucepan. Bring sauce to a boil, stirring constantly until thickened, about 1 minute. Refrigerate until needed.
Serve with a platter of fresh crunchy lettuce such as romaine. Wrap pancakes in lettuce, dip in sauce before taking a bite.