For the pancakes
- 1 cup grated zucchini
- 1 cup grated sweet potato
- 1⁄2 cup red bell pepper
- 1 small yellow onion, thinly sliced
- 4 green onions, thinly sliced
- 1 1⁄2 cups Laura Lynn Gluten-Free Pancake and Baking Mix
- 1 large egg
- 1 to 1 1⁄2 cups water
- 1⁄2 teaspoon salt
- Coconut oil (for frying)
For the sauce
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons rice vinegar
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon ground ginger
- Pinch red pepper flakes, optional
- Make the sauce first by whisking all sauce ingredients together in a small bowl; set aside until time to serve the pancakes.
- Arrange all ingredients before beginning. Have a large skillet, spatula and holding plate ready by the stove top for frying the pancakes once the batter is mixed.
- In a mixing bowl, combine vegetables, baking mix, egg and salt. Stir/toss and then begin adding water. Add 1 cup to start, then add additional water 1 tablespoon at a time (to make a maximum total of 1 1⁄2 cups of water) as needed to get the right consistency in the batter. It should be thinner than traditional (breakfast style) pancake batter.
- Once the batter is mixed, heat 2 teaspoons of coconut oil in the skillet over medium-high heat. You want the pan hot, but not smoking, so monitor the heat during cooking, as it will change during the cooking process.
- When the pan is hot, use a measuring cup or spoon to pour 1⁄4 cup of batter onto the pan, spreading out with the back of a spoon or a small spatula. Cook about 4 minutes per side, until pancakes are crispy and browned on each side.
- Transfer cooked pancakes to a holding plate while you use all the batter. Add more coconut oil to the pan as needed when frying pancakes (they will absorb the oil).
- Once all the batter is used, you are ready to serve the pancakes with the dipping sauce. These make a great side dish, but you can also add very thinly sliced cooked meat or poultry to make them a main dish.