Paleo scallion pancakes with sesame dipping sauce

paleo, Gluten Free, Dairy Free, Nut Free, Gluten Free, Dairy Free, Nut Free

2 Servings, 355 Calories/Serving

20 Minutes

These savory pancakes are inspired by a Osaka-style oknomiyaki. The bacon and eggs deliver plenty of protein, but you can thank the ginger, scallions, and garlic for the savory Japanese flavor.

Ingredients

  • 2 bacon strips
  • 1 garlic clove
  • 1-inch piece fresh ginger
  • ½ cup loosely packed shredded purple cabbage
  • 4 large eggs
  • 2 scallions
  • 1/4 cup arrowroot flour
  • For the dipping sauce
  • 1 tablespoon coconut aminos
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • Kosher salt and freshly ground pepper
  • 1 garlic clove
  • 1-inch piece fresh ginger
  • ½ cup loosely packed shredded purple cabbage
  • 4 large eggs
  • 2 scallions
  • 1/4 cup arrowroot flour
  • For the dipping sauce
  • 1 tablespoon coconut aminos
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • Kosher salt and freshly ground pepper

Instructions

1

Cook the bacon

In a frying pan over medium heat, add the bacon and cook, turning once, until the fat has rendered and the bacon is crisp, 5 to 7 minutes. Transfer the bacon to a paper-towel-lined plate to cool. Leave the bacon fat in the pan. While the bacon cooks, prep the vegetables.

2

Prep the vegetables

  • Peel the garlic and then finely chop or grate.
  • Peel the ginger and then finely chop or grate.
  • Finely slice the cabbage.
  • Beat the eggs.
  • Thinly slice the scallions.

3

Make and cook the batter

  • Chop the bacon into ¼-inch pieces.
In a large mixing bowl, combine the bacon with the garlic, ginger, eggs, arrowroot flour, cabbage, and half of the scallions. Season with salt and pepper. >br>Warm the frying pan with the bacon fat over medium heat. When the fat is hot but not smoking, pour in the pancake batter and use a spatula to spread it into a thin, even layer. Cook until the pancake is firm and the sides start to curl, 3 to 5 minutes. Meanwhile, make the dipping sauce.

4

Make the dipping sauce

In a small bowl, combine the coconut aminos, rice wine vinegar, sesame oil, and remaining scallions.

5

Serve

Slide the pancake onto a platter, slice into wedges, and serve with the dipping sauce.

Nutrition per serving: Calories: 355, Protein: 17 grams, %DV Protein (50 grams): 34%, Total Fat: 23 grams, Saturated Fat: 7 grams, Cholesterol: 465 mg, Sugar: 2 grams, Added Sugar: 1 gram, Sodium: 870 mg, Carbs: 21 grams, Fiber: 1 gram, % DV 25 grams (Fiber): 4%

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