Lazy Keto Seafood Savoury Pancakes Recipe

Enough of sweet stuff. Tonight's dinner is calling for savoury pancakes which is low carb and low GI. Time to clear off home grown, organic long beans in the fridge. And also to sneak some nutritious fresh ingredients into my picky eaters' plates.

Ingredients

Filling

1medium brown onion, sliced

1 cup well-fermented napa cabbage kimchi, chopped 

1/2 cups Enoki mushroom, chopped

1/2 cups long beans, chopped

1/4 cups squid

Batter

1/4 cups squid

1/2 cup unbleached all-purpose flour

1/2 cup wholemeal flour

1/4 cup coconut flour

1/2 teaspoon salt

1/2 teaspoon sugar

1 1/2 cup milk

3 large eggs

2tbsp sunflower oil

Yields 10 pancakes 

Fillings

Caramelize onions in pan using 2tbsp of sunflower oil.

Add in and stir fry Enoki mushroom.

Dish half of it up. Add in long beans and stir fry (Kids version)

Add in squid, kimchi and half of the onions and mushroom then stir fry (Korean/adult version).

Batter

Mix all the batter ingredients in  Philips food processor until smooth.

Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.

Lightly coat  a skillet with oil on medium heat.

Quickly pour 1/4 cup batter with 1/4 cup of the filling (Kids/Adults) into center of skillet, tilting and swirling pan until batter evenly coats bottom.

Cook until pancake is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes.

Flip the pancake over. Cook for another 45 seconds or so.

Enjoy!

Tips: 

They don't taste as good when left to cool. But if you have excess batter, you can refrigerate it overnight.

If you are adding coconut flour to a gluten-free flour blend or substituting it for flour in a regular recipe,  substitute coconut flour for up to 20% of that blend. The liquid and/or fat combination needs to be increased by about 20% (fat preserves the long term moisture of the final baked product). 

Coconut flour typically call for a lot of eggs. Every 1/4 cup (30.8g) coconut flour typically requires one egg for both moisture and structure.

When storing coconut flour, it’s best to keep it airtight and refrigerated since coconut flour absorbs moisture.