HEALTHIFIED GLUTEN-FREE SCALLION PANCAKES
I am back in Miami after two weeks in Massachusetts celebrating the holidays with my family. As predicted, a detox is in order in more ways than one.
Today I started back up my routine which always makes my day a more healthy, happy and productive one.
HEALTHY MORNING RITUAL
- 4-7-8 yoga breathing upon waking
- oil pulling and tongue scraping
- organic shake of fresh ginger, frozen berries (organic from Costco), ground flax, turmeric powder, kale and Mountain Valley Spring Water
- morning run
The run will have to wait until this post is completed but I will get out there. It’s so beautiful in Miami today. Crisp!
One of my new year’s resolutions besides judging less, loving more and re-learning tennis is to include more gluten-free recipes on my blog. I was asked recently by an acquaintance who was just diagnosed with Celiac Disease to include gluten-free options. His kids were diagnosed as well – Celiac is genetic – so the whole family will need to change their diet. A couple of my dear friends also need to avoid gluten. Although there are many people going gluten-free who really do not need to be, those with Celiac Disease or serious sensitivities to gluten do not digest gluten properly and absolutely must avoid it. I will write a future post on the history of gluten and why the gluten available today does cause more health issues for some people. Next time, as I have to finish this post and get that run in.
HEALTHIFIED GLUTEN-FREE SCALLION PANCAKES
Today’s dish took a few tries to get right, the final try taking place early this morning. Thanks to my tasters last night who tried and liked a similar dish made with organic millet flour (gluten-free) and organic all purpose flour (contains gluten). If you have ever made scallion pancakes the traditional way (I have), you know they take a lot of work. You make the dough, roll it out into a long thin tube, coil the tube up to create a disk and then fry it. Complicated but not impossible. The recipe I’m about to share is much simpler, completely gluten-free, delicious and contains mushrooms (mushrooms when cooked are a cancer-fighting totally awesome SUPERFOOD!!!) and carrots and two types of cabbages – all powerful antioxidant foods. I used vegetable broth instead of water for added flavor. Millet is a little harsh on its own. These gluten-free scallion pancakes will make a great starter to any meal and be a hit at your next dinner party.
Ingredients
- 1 cup millet flour (or other gluten-free flour like amaranth, rice, corn, coconut or garbanzo)
- 2/3 cup vegetable broth- room temperature (Pacific Foods carries a gluten-free option)
- 2/3 cup chopped mushrooms
- 2/3 cup shredded carrots
- 2/3 cup chopped green cabbage
- 2/3 cup chopped purple cabbage
- 1/4 cup chopped scallions
- 1/4 cup spring water
- 2 tablespoons coconut aminos (gluten-free alternative to soy sauce) - You can find coconut aminos by Coconut Secret on Amazon
- 1/4 teaspoon finely chopped ginger
- 1-2 cloves garlic, finely chopped
- 1 teaspoon rice vinegar (Marukan Organic Rice Vinegar is gluten-free)
- 1 teaspoon cornstarch (gluten-free)
- Coconut oil for light frying.
- Nota bene: Always try to buy organic ingredients. Compare prices at Costco and Amazon and check out local CSAs or farmer's markets for your vegetables.
Instructions
- Combine the flour and gluten-free vegetable broth in a medium bowl and mix until you have a pancake batter consistency.
- Prepare the sauce - combine coconut aminos through cornstarch in a 2 cup glass measuring cup or bowl.
- In a covered skillet on medium-high heat, steam the mushrooms, carrots and cabbages in 1/4 cup of water for about 5 minutes. Remove cover and drain any water that has not evaporated. Return skillet to the flame.
- Add the sauce to the vegetables and stir until combined. Taste to see if it needs anything. More ginger? Garlic? Aminos? Continue to cook for 1-2 minutes until any remaining water has evaporated. Let cool for 10 minutes.
- Prepare each pancake separately. Scoop out 2 tablespoons of batter into a small bowl and add a healthy dollop of vegetables plus a sprinkling of chopped scallions. Combine until vegetables are distributed throughout batter. Don't worry, it is supposed to look messy. With clean hands, combine everything and form a ball then flatten lightly into a pancake. Once transferred to the pan, you can use your spatula to flatten further.
- Clean skillet and return it to the burner. Add a tablespoon of coconut oil. Cook pancakes over medium-high heat until lightly browned on each side. Depending upon the size of your pan, you should be able to cook 2 or 3 at a time.
- Serve with a side of coconut aminos for dipping or duck sauce (recipe below)
Optional Duck Sauce recipe:
Combine 1/3 cup apricot or mango jam (gluten-free/no-sugar added) with 1 tablespoon rice vinegar, 1 tablespoon coconut aminos, 2 tablespoons orange juice and 2 teaspoons fresh ginger, chopped fine.
The bees knees. Finally, my sister gave me Bee’s Wrap sustainable food storage wraps for Christmas and they are awesome and good for the environment. They are made from beeswax, GOTS certified cotton, organic jojoba oil and tree resin. Lovin’ my Bee’s Wrap. Thanks Marianne!
CLICK HERE TO RECEIVE BELAVIE WEEKLY POSTS DIRECT TO YOUR INBOX PLUS A FREE GIFT.
READY TO TAKE YOUR HEALTH AND WELLNESS TO ANOTHER LEVEL THROUGH STRUCTURED HEALTH COACHING? CLICK HERE FOR A FREE 30-MINUTE CONSULTATION AND REVIEW OF YOUR HEALTH HISTORY.
CHECK OUT MY SHOP PAGE TO PURCHASE BELAVIE ORGANIC SKINCARE PRODUCTS.
CLICK THE BELOW BUTTONS TO SHARE THIS POST ON YOUR SOCIAL MEDIA OR EMAIL TO A FRIEND.
Very tasty!
Thanks Susie.