Personal Training
Japanese Scallion Pancake + Lower Body Workout Video
Before I get to today’s recipes…I want to just give a HUGE thank you to SumoSkinny which is a local Boston magazine that is “the ultimate guide to college life. Part local, part national, and all college” The magazine is online as well as print. You can find it in local restaurants, coffee shops, fitness centers and in college campuses. I worked with one of the editors and creators of the magazine to put together some great “Spring Break” focused workouts that you can perform at your gym, home or dorm room. I hope you enjoy it!! You can watch the video below or visit it on the SumoSkinny website
Ok now onto today’s recipe…
There are some recipes I come across that I just KNOW I need to make immediately. Like that day. Sure, I come across a lot of recipes, or ingredients and even have whole bookmark sections (divided by type of food) dedicated straight to recipes. But there are just some recipes I come across that I need to make. As I was on my way home from work, I was just going through twitter and I came across one from Ashley that linked up to a recipe for “Japanese Pizza” It sounded extremely interesting so I clicked. I was intrigued. It looked like a healthier big scallion pancake.
When I was a kid, scallion pancakes were always the ‘treat’ that my brother and I got when we ordered Chinese take out. For some reason I always loved them. I really don’t care for fried food, but scallion pancakes were something special. As soon as I read this recipe, I knew it needed to be made. I went right to Whole Foods to gather some ingredients that I needed including leeks, scallions and green cabbage. Talk about shades of green
I started by cutting up about a cup of leeks and letting them soak in warm water. Leeks are a very gritty vegetable because the majority of the dirt gathers at the bottoms of them. The best way to clean them is to let them soak in water and have the grit and dirt sink to the bottom of the bowl.
I diced up the green cabbage and placed it in a large bowl
Into the bowl with the cabbage went the leeks
To the leeks and cabbage I added a combination of brown rice flour and almond flour
Mixed away
To the bowl I added 1 egg
And did some more mixing. I also added about 2 tablespoons of soy sauce
I took out the biggest skillet I had to make sure it fit the whole mixture. Over medium heat I sprayed it with non stick cooking spray.
Into the skillet, I placed the entire mixture (leeks, cabbage, almond flour, brown rice flour, egg, salt, pepper and soy sauce)
All you do is simply cook it like an over sized pancake. about 8 minutes on each side or until it becomes golden brown
Flipped!
You guys, I told you that pictures are not my thing, but this recipe? Amazing. I had some trouble when it came to flipping it in one even flip, so It ended up pretty messy….however you know what they say…it all goes to the same place!
This was such a good recipe, I could have easily eaten half of the pancake in one sitting! I didn’t because I served it along side other food, but it was fabulous. Light in flavor, nothing was overpowering and it was just so different than what I am used to cooking. It was quite refreshing.
Japanese “Scallion” Pancake Adapted from 101cookbooks
Ingredients:
- 2 cups green cabbage-sliced finely
- 2 cup leeks, diced
- 1/3 C almond flour
- 1/3 C brown rice flour
- 2 eggs, beaten
- 1/4 tsp salt
- 2 T soy sauce or tamari
- 1-2 T olive oil (for the pan)
Directions
- Combine the cabbage, leeks, flours in a bowl. Toss until the flour is evenly distributed.
- Add in the eggs and mix until all of the ingredients are well coated
- Heat a large skillet over medium heat and in the olive oil to coat the bottom of the pan. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it.
- Cook for about 8 minutes or until the bottom is golden.
- To flip, the best way to do it is to place a big plate on top of the pan and flip it over together. Once flipped, press down a bit with a spatula and cook until golden on this side – another 5-8 minutes.
- Garnish options: Slivered almonds, diced scallions, soy sauce, peanut sauce
It is SO GOOD!!! If this dish isn’t your sort of thing, but still looking for a veggie side dish…look no further!
ENJOY!
What recipe have you made lately that you just can’t get enough of?
