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Asian Style Veggie Pancakes

Low-carb/High Protein Veggie Style Pancakes! Great for leftover veggies and makes a big batch so you can freeze and save for later! Use whatever veggies you like basically. This took like 15-30min to make the batter and pan fry all the pancakes but you could just wrap up the batter in the fridge and cook more later on."
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

INGREDIENTS:

  • 1 cup flour I used 1/4 cup almond flour and 3/4 cup lupin flour
  • 2 tablespoons of nutritional yeast
  • 2 eggs
  • 1 tablespoon of Bragg's aminos
  • Salt to taste
  • 1-2 tablespoons of sesame oil for pan frying or nonstick pan
  • *Almond Cheese Optional
  • Leftover veggies used:
  • 1/2 cup purple cabbage
  • 1/2 cup white cabbage
  • 1 cup bean sprouts
  • *large handful arugula Optional
  • 1/4 cup chopped green onions
  • 1/2 cup mushrooms
  • *1 jalapeño Optional

Instructions

DIRECTIONS:

  1. Combine ingredients and fry in a pan till done. Enjoy!

Recipe Notes

"I had some leftover veggies so I decided to make some savory Asian style veggie pancakes for breakfast. I added some Almond cheese too because I love cheese.