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Chinese Vegetable Pancakes
from: GuciIngredients : -
- 1 cup grated carrots
- 1/2 cup grated zucchini
- 3/4 cup chopped scallions (small pieces)
- 3 eggs, lightly beaten
- 1 tablespoon Braggs Amino Acids
- 1/2 cup Garbanzo Bean Flour
- 1/8 teaspoon Xantham Gum
- 1 tablespoon baking powder
- canola oil for frying
Preparation Process: -
In a large bowl, mix together all ingredients except the oil, until well blended.
Thoroughly coat the bottom of a large, heavy skillet with 3 tablespoons of oil.
Heat oil until hot, but not smoking. Pour 1/4 cup of batter into the hot skillet for each pancake.
Cook the pancakes on medium heat for 2-3 minutes on each side, until nicely browned. Add more oil to the skillet as needed.
Serve at once plain or with a dipping sauce.
Dipping Sauce
1 TBS. Braggs Amino Acids
1 teaspoon dark sesame oil
1 teaspoon rice vinegar
1/4 teaspoon chili oil
1/4 teaspoon honey or sugar
1 TBS water
Preparation Process :
Combine all ingredients in a bowl. Dipping sauce will keep indefinitely if stored in the refrigerator.
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