Pancake Ingredients

115 grams freshly milled whole wheat Red Fife flour

250 ml water

15 grams miso paste

1/2 tsp salt

1/2 tsp garlic powder 

60 grams scallions (especially the green part)

45 grams cabbage

30 grams carrot

30 grams jalapeño

Dipping Sauce Ingredients

30 ml maple syrup

15 ml Mirin rice cooking wine

15 ml toasted sesame oil

10 ml tamari 

1 1/2 tsp sesame seeds

Serves 2-3 

Instructions

Combine the water and miso paste in a small bowl and whisk together until no clumps remain. Whisk together the salt, garlic powder and flour and then add it to the liquid ingredients. Whisk together thoroughly, then set aside.

Preheat a large skillet over medium-high heat. Once the pan is hot, add enough coconut oil to coat the entire pan in a thin layer of oil.

Slice all of the veggies into long, thin strips. The thinner the better! 

Add the veggies to the batter and mix together. 

Once the oil is hot, use a 1/4 cup to scoop out the batter onto the hot oil. Immediately smooth the top of each pancake so that it is as thin as possible in the pan. Make sure you have enough space around each pancake to flip them. 

Bake each side of the pancake for about 5 minutes, or until golden brown before flipping. 

Place each cooked pancake onto a paper-towel lined plate to absorb the excess oil. 

While the pancakes are being cooked in batches, make the sauce by combining all of the ingredients and whisking together thoroughly.

Serve as soon as all of the pancakes are made.