Veggie Pancakes with Garlic Aioli and a Metal Detoxifying Green Garnish

These veggie pancakes are easy, delicious, and great to eat as a main course (add hemp seeds for extra protein), appetizer, or alongside some grilled fish.

The veggies list is a guideline!— I invite you, as always, to play around with using what you have on hand in the fridge— just make sure to get an onion or lots of shallots in there, and a starchier base (like the sweet potato), some greens, and a veggie.

(V & GF)

For the Pancakes :

• 1 medium Yellow Crookneck Squash or Zucchini sliced into thin match sticks

• 1 small Garnet Sweet Potato sliced into very thin match sticks

• 1/2 medium onion thinly sliced

• 1 full bunch scallions or green onions chopped or thinly sliced

• 4 large leaves or one bunch of rainbow chard chopped finely (option to try kale, spinach, or another green as well)

• (Option to add a finely chopped seedless or with seeds jalapeño for a spicy kick)
  
  

For the Batter : 

• 1 tbsp Tamari 

• 1 1/2 cup Chickpea Flour

• 2 tsp Baking powder

• 4 tbsp Corn starch

• 1 1/2 tsp Pink Salt or Sea Salt

• 1/2 tsp White Sesame seeds

• 1 tsp Coconut Sugar (cane sugar works too, but coconut sugar has a delicious, light brown sugar & is also low glycemic— which means no sugar rush or crash)

• 1 tsp Toasted Sesame oil

• 1 tbsp Rice Vinegar (or white vinegar works too)

• 1 1/2 cup Water

• Option for 2 tsp. choice Anoint Daily adaptogen blend (digestion aid, immunity boost, mood elevation, &/or anti-anxiety boost, etc. etc.; yes please!)
  
  

For the Aioli :

• 1/2 cup avocado oil Mayonnaise or Veganaise

• 3-5 large Garlic cloves, minced or put through a garlic press

• 2-3 tbsp Lemon juice (preferably Meyer lemon) to taste

• Sea Salt to taste (I like Celtic Sea Salt’s light grey salt)

• Couple shakes of fresh ground Black Pepper or mixed Peppercorns

• 3 tbsp Olive Oil

*Avocado oil (for cooking the veggie pancakes in)

*Fresh cilantro leaves roughly chopped for garnish (or chives, parsley, dill, or whatever lovely green, metal detoxifying garnish you have in the fridge or in the garden!)

:::

For the Pancakes:

Combine all of the batter ingredients in an extra large mixing bowl. Whisk to combine thoroughly.

Add all of the veggies.

Toss together with your hands.

Get your large cast iron skillet, or frying pan on the stove at a medium heat.

Add a handful of glugs of avocado oil. Let heat up for a minute or two.

Turn the heat down to a slightly lower medium heat.

Grab a handful of your batter covered veggies and place on the skillet or frying pan so it resembles a thick pancake. 

Cook for 4-7 minutes on one side (depending how big it is).

You want it browned and crispy.

Flip the pancake over with a big spatula, and let cook on this side for 4-7 minutes as well.

Make all of your pancakes.

(If you have leftovers, you can put in an airtight container or wax wrap, and reheat in the oven at 350F for 10 minutes.)

For the Aioli:

Combine the ingredients in a bowl and whisk together. 

::: Serve your pancake with a generous drizzle of garlic aioli, and your choice green garnish on a lovely serving plate.