Spinach, Enoki Mushroom, and Carrot Egg Pancakes
These Spinach, Enoki Mushroom, and Carrot Egg Pancakes are a delicious, healthy, and flavorful dish that’s perfect for breakfast, lunch, or even a light dinner. Packed with vibrant vegetables like fresh spinach, tender enoki mushrooms, and crunchy carrots, these pancakes are not only nutritious but also incredibly easy to make. The addition of eggs gives them a rich texture, while the soy sauce and sesame oil bring a savory depth of flavor. Lightly pan-fried to golden perfection, these pancakes offer a crispy exterior and a soft, veggie-packed center. Whether you’re looking for a savory snack or a complete meal, these pancakes are sure to satisfy your cravings.
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Total Time: 35-40 minutes
Ingredients:
2 large eggs
1/2 cup spinach (fresh, chopped)
1/2 cup enoki mushrooms (cleaned and trimmed)
1/2 medium carrot (julienned or grated)
1/4 cup flour (all-purpose or whole wheat)
1 tbsp soy sauce (or tamari for gluten-free option)
1/2 tsp sesame oil (optional, for extra flavor)
1/4 tsp salt (adjust to taste)
1/4 tsp black pepper
1/4 tsp garlic powder (optional, for extra depth of flavor)
1 tbsp olive oil (for frying)
Optional Garnishes:
Sesame seeds
Chopped green onions
Chili flakes (if you like some spice)
Instructions:
1. Prepare the Vegetables:
Spinach: Wash the spinach thoroughly, then chop it finely.
Enoki Mushrooms: Trim off the root end of the enoki mushrooms and separate them into small bunches.
Carrot: Either grate the carrot or julienne it into thin strips.
2. Make the Pancake Batter:
In a mixing bowl, crack the 2 eggs and lightly beat them.
Add the soy sauce, sesame oil (if using), salt, pepper, and garlic powder to the beaten eggs. Mix to combine.
Stir in the flour, making sure there are no lumps.
Add the prepared spinach, enoki mushrooms, and carrot to the batter, and mix everything together.
3. Cook the Pancakes:
Heat a non-stick pan or skillet over medium heat and add 1 tablespoon of vegetable oil.
Once the oil is hot, drop spoonfuls of the batter into the pan. You can make the pancakes any size you like, but around 2-3 tablespoons of batter per pancake is a good starting point.
Flatten each pancake slightly with the back of the spoon or spatula.
Cook for about 2-3 minutes on one side, or until the edges are golden brown and crispy.
Flip the pancakes and cook for another 2-3 minutes on the other side, until they are golden and cooked through.
You may need to adjust the heat slightly if they are browning too quickly or not cooking through enough.
4. Serve:
- Once all the pancakes are cooked, remove them from the pan and place them on a paper towel-lined plate to drain excess oil.
- Garnish with sesame seeds, chopped green onions, and a pinch of chili flakes (optional) for added flavor.
5. Enjoy:
Serve the pancakes warm as a light meal or snack. They can also be paired with a dipping sauce, such as soy sauce or a spicy mayo.
Tips:
You can add a little more flour if the batter is too runny.
For extra crunch, consider adding a small handful of chopped peanuts or crushed crackers to the batter.
For a vegan version, substitute the eggs with a mixture of flaxseed meal and water or a chickpea flour batter.
Enjoy your delicious and nutritious spinach, enoki mushroom, and carrot egg pancakes!
Nutrition Information (per serving):
Calories: 200
Fat: 10g
Saturated fat: 2.5g
Omega-3 fatty acids: 0.5g
Carbohydrates: 15g
Fiber: 2g
Sugar: 5g
Protein: 15g
Sodium: 200mg
Cholesterol: 100mg