Asian Vegetable Pancakes

This savory twist on pancakes is absolutely delicious, light, and addictive!

Lemon-Lime Soy Sauce:

• 2 teaspoons EACH: fresh lime juice and fresh lemon juice
• 2 tablespoons tamari, shoyu, or soy sauce

Veggie Pancakes:

• 1cup of the Multigrain Pancake Mix
• 2 teaspoons dried onion granules (granulated onion powder)
• ¼ teaspoon EACH: dried turmeric and sea salt
• 1cup plus 2 tablespoons nondairy milk, plain and unsweetened
• 2 large cloves garlic, minced or pressed
• 1 tablespoon toasted (dark) sesame oil
• ¼ cup EACH: minced scallion and grated carrot
• 6 tablespoons finely chopped shiitake mushroom caps (fresh or frozen)

Oil for Frying: non-virgin olive, sesame, or sunflower

1. Mix the lime juice, lemon juice, and tamari together. Set aside.
2. Combine the Multigrain Pancake Mix, onion granules, turmeric, and salt together well.
3. Stir in the milk, garlic,and sesame oil until thoroughly combined. Make sure to stir well enough so that there are no stray bits ofbatter. Finally, stir in the scallion, carrot, and shiitakes until well mixed.
4. Set a large skillet over medium-high heat and spray or lightly coat with oil. Make sure the pan is veryhot before adding the mixture. Next, pour the mixture onto the hot pan in small amounts to form several pancakes that are around three inches or so in diameter. Making these relatively small will make it easier tokeep them in one piece.
5. When the undersides are golden brown, flip them over and cook the other side. When both sides arebrowned, remove to a plate. Continue to cook in this manner, spraying or coating the pan lightly with oilin between batches until all of the batter is used up.
6. To serve: Drizzle a bit of the Lemon-Lime Soy Sauce on top of the pancakes or use it as a dip. However, start with a smallamount as a little of the sauce goes a long way! You will likely have some of the sauce left over, but it will store for a week or two in the fridge.

Serves 2-4