Garlic Chive Pancakes
Garlic Chives grow wild in the English countryside, they are lovely and tasty and you rub the leaf and it smells of garlic, which is how you know the difference between a garlic chive a weed! Unfortunately I am no longer in the English countryside and thus I bought these from a farmers market in NYC.
I used them to make Mr. B a garlic chive version of the infamous American Asian snack, the scallion pancake. It is quick and easy and I used rice flour to make it gluten free
The dipping sauce is a wonderfully umami with a little mix of tamari and honey
Ingredients
Pancakes
- 1 cup rice flour
- 2 tsp. gluten free baking powder
- 1 cup chopped garlic chives
- ½ tsp. salt
- 1 egg, lightly beaten
- 1 cup almond milk
- 2 tsp. coconut oil
Dipping Sauce
- 1 tbsp. tamari
- 1 tsp. vinegar
- 1 tsp. sesame oil
- 1 tsp. honey
Method
- Add all the pancakes together apart from the coconut oil
- Heat the oil in the pan and ladle to mixture in, creating a thin layer covering the bottom of the pan
- When you start to see bubbles appear in the middle of the pancake, flip to brown the other side
- Once cooked through, place on a chopping board and cut into four quadrants once cooled
- Repeat
- For the dipping sauce, mix the ingredients
- Serve with the dipping sauce
