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Dairy-Free

Happy Pancakes

These thin, flat pancakes are a cross between crêpes and omelets.

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These thin, flat pancakes are a cross between crêpes and omelets.

Servings
4

Ingredients

Sauce

  • 1 1/2 Tbs. hoisin sauce
  • 1 Tbs. low-sodium soy sauce
  • 1 Tbs. crushed roasted peanuts
  • 1 1/2 tsp. ketchup
  • 1/2 tsp. rice vinegar
  • 1/4 tsp. chile-garlic sauce

Pancakes

  • 1/2 cup brown rice flour
  • 2 Tbs. cornstarch
  • 2 Tbs. cake flour
  • 2 green onions, sliced (1/4 cup), divided
  • 4 tsp. toasted sesame oil
  • 4 oz. soft tofu, drained and thinly sliced
  • 1 cup sliced mushrooms
  • 2 large eggs, beaten
  • 1 cup bean sprouts
  • 1/2 cup chopped fresh watercress
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped Thai or sweet basil leaves

Preparation

1. To make Sauce: Whisk together all ingredients with 1 Tbs. water in bowl. Set aside.

2. To make Pancakes: Whisk together rice flour, cornstarch, and cake flour in bowl. Whisk in 1 cup water until batter is smooth. Stir in 2 Tbs. green onion.

3. Heat 2 tsp. oil in 10-inch nonstick skillet over medium-high heat. Add 3/4 cup batter, and tilt skillet to completely coat pan bottom with batter. Reduce heat to medium-low. Arrange 2 oz. tofu and 1/2 cup mushrooms atop Pancake, and drizzle with 1/4 cup beaten egg. Cover skillet, and cook 5 minutes.

4. Uncover skillet, and scatter 1/2 cup bean sprouts over egg mixture. Cook 3 minutes more, or until bottom, when gently lifted, is golden and crispy. Scatter 1/4 cup watercress, 1/4 cup mint, 1/4 cup basil, and 1 Tbs. green onions over bean sprouts. Fold Pancake in half, like an omelet, and slide onto plate. Repeat with remaining ingredients to make another Pancake. Serve Sauce on side.

Nutrition Information

  • Calories 250
  • Carbohydrate Content 30 g
  • Cholesterol Content 93 mg
  • Fat Content 10 g
  • Fiber Content 3 g
  • Protein Content 10 g
  • Saturated Fat Content 2 g
  • Sodium Content 304 mg
  • Sugar Content 4 g