KETO SCALLION PANCAKES RECIPE

 



INGREDIENTS 

  • 2 cups cauliflower rice chop/grind to couscous size
  • 2 large eggs
  • 2 tbsp ground flaxseed meal
  • ¼ tsp coarse salt
  • 2 tsp coconut aminos
  • Chopped scallions, as much as you like
  • Dash of onion powder and white pepper, (white pepper optional)

  •  Umami Scallion Pancakes Sauce:

  • INSTRUCTIONS

  • In a 4-cup (small) food processor finely chop 2 cups cauliflower rice to couscous size. Microwave for 1 and half minutes until the cauliflower couscous are slightly softer. Set aside to cool then squeeze out the liquid content as much as you can with a cheesecloth or clean kitchen towel.
  • Combine the rest of ingredients. Mix well and set the mixture aside for 5-10 minutes. In the meantime preheat a cast iron skillet (or any skillet you have that won’t stick) over low heat.
  • When the skillet is well-heated, add 1 tbsp avocado oil (for a 9-inch cast iron skillet) and swirl the oil around to grease the skillet evenly, pour the mixture in and quickly and gently spread the mixture evenly around the skillet. Pan fry over low heat for about 5 minutes or until the edge is in light golden brown. Make sure it cooks all sides. Pay attention to the stovetop temperature.
    • Because the pancake is gluten-free, it’s a little more fragile than a conventional pancake, so it’s helpful if you flip it as follows: when you’re ready to flip, place a flat plate upside-down over the pan, and invert so the pancake falls out, cooked-side-up, on the plate. Then, put the pan back on the burner, and simply let the pancake slide laterally back into the pan. Because the raw side is against the plate, the pancake might leave residue as it slides down. This is normal!
    • Cook the flip side for about 3 minutes until golden brown. Gently shake the skillet while cooking to keep the flip side from sticking. Slide the pancake out and cool over a wire rack so that the bottom won’t get soggy. Slice to wedges and serve in room temperature with my Scallion Pancakes Sauce.









SOURCE: I heart umami

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