Heart Shaped Vegetable Pancakes❤️

DRY MIX
• 1 1/2 cup all purpose flour (for a gluten free option use sprouted chickpea, cassava, einkorn flour or oat flour.)
• 2 eggs for non vegan option
• 2 tsp baking powder
• 4 tbsp corn starch or potato starch
• 1 1/2 tsp salt
• 1/2 tsp turmeric powder
• 1 teaspoon black pepper
WET
• 1 1/2 cup room temperature water plus additional 2-4 tbsp water to adjust consistency

VEGETABLES
• 1 medium carrot sliced into match sticks or shredded
• 1 long green chili or jalapeño optional for heat
• 1 bunch scallions or green onions around 2 cups, chopped or thinly sliced
• 2 cups sliced cabbage I used a mix of regular and purple cabbage
• 1/4 cup broccoli chopped
• 1/4 cup cauliflower chopped

COOKING
• Coconut oil

DIPPING SAUCE
• 1 tbsp soy sauce
• 1 tbsp water
• 1 tbsp vinegar
• 1 tsp honey adjust to taste
• 1 tsp sesame sauce
• 1/2 tsp sesame seeds
• chili flakes/powder optional
• 1 tablespoon fresh orange juice and zest from the orange you just squeezed
You can also of course stick to the regular round pancakes, i just love anything heart shaped ❤️

• Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan.
• IMPORTANT: I highly recommend using a non-stick pan for the best results and so that your pancakes do not stick to your pan.
• It’s also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.
• Add enough oil to add to coat the surface of the pan. Once hot, scoop some of the batter and veggie mix. Spread these over your pan and get them as thin as possible and then carefully shape into a heart. Repeat for the rest.
• Cook for 4-5 minutes over medium heat or until the batter starts to dry up. You can also cover your pan if your pancake is thick, this way the vegetables will better cook down.

Once the sides start to dry up, carefully scrape the sides and underneath of the pancake with a spatula to ensure it hasn’t stuck to the pan. Once it’s golden brown underneath and crisp to your liking, carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp. Repeat this for the rest of the batter.

I love using fresh orange juice and the zest should never be overlooked, it adds such a delightful twist plus orange peel also contains good amounts of provitamin A, folate, riboflavin, thiamine, vitamin B6, and calcium Plus, it’s rich in plant compounds called polyphenols, which may help prevent and manage many chronic conditions, such as type 2 diabetes, obesity, and Alzheimer’s disease.

Happy Valentines Day and remember that everyday is Valentine’s Day. Love each other and above all love yourself!

Lovely Linda’s Kitchen