Savory Gluten-Free Carrot Pancakes w/ Sauteed Oyster Mushrooms + Sriracha Aioli
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 30 minutes
Servings: 6 pancakes
The Challenge: Savory Carrot Pancakes
So, I don't really love sweets. I know - it is weird. So, I wanted to make some breakfast pancakes that were delicious and savory - carrot pancakes. What's better than just a carrot pancake? One topped with some beautiful sauteed oyster mushrooms and sriracha aioli. Yum yum yum. These are just so good.
How do we make savory pancakes? Let's be honest - they are just large fritters but the sweetness of the carrot gives it an amazing flavor that is less savory than a regular fritter but much more savory than a regular pancake. Yum!
To top it off, we sauteed some delicious oyster mushroom with a bevy of spices and shallots. Then topped that pancakes with a dollop of tangy sriracha aioli. God it sounds so good just writing it!
This is a very easy brunch recipe to make that only takes 25-30 minutes. It is a nice change of pace from the usual brunch menu items, and you will NOT REGRET making it.
Let's get into it.
Carrot Pancakes
- 6 medium carrots
- 1/2 medium red onion, diced
- 1 tbl of flax meal + 3 tbl of water
- 1 cup almond milk (or any vegan milk), warmed for 30 seconds in microwave
- 1/2 cup blue cornmeal
- 1/4 cup yellow corn grits
- 1/2 tsp Old Bay
- 1/2 tsp chipotle chili powder
- salt + pepper, to taste
- 2 tbl coconut oil
Sauteed Oyster Mushrooms
- 1/2 medium red onion, diced
- 4 oz oyster mushrooms, diced
- 1 tbl olive oil
- 1/2 tsp oregano
- 1/4 tsp coriander
- 1/4 tsp cumin
- salt + pepper, to taste
Sriracha Aioli
- 1/2 lemon, juiced
- 1/4 cup vegan mayo
- 1 tbl sriracha
Equipment You'll Need:
Cutting Board . Medium Cutting Knife . Measuring Cups . Measuring Spoons . Medium Pot . Medium Pan . Mixing Bowl . Whisk . Small Mixing Bowl
Before You Cook:
- Bring pot of water to boil
- Wash and chop all fresh ingredients.
1. Take medium carrots, chop them into 1/3 pieces, and place into boiling water. Boil for 8-10 minutes until soft enough for a knife to pierce through the carrot.
2. While the carrots are cooking, mix in the flax meal with water. Set aside. It will create te consistency of a flax egg.
3. While carrots and egg are in the works, place your sauteed onions in a pan for the pancakes with 1/2 tbl coconut oil. Cook for 4-5 minutes.
4. Place the sauteed onions and boiled carrots into food processor. Pulse until carrots are broken down.
5. Mix together all the pancake ingredients in a medium mixing bowl.
6. Form the mixture into 6 pancakes about 6 inches in diameter and saute in a casitron pan with 1/2 the remaining oil. Cook on each side for about 3-4 minutes,
7. While the pancakes are browning, add oyster mushrooms and red onion to a pan and cook with oil over medium heat. Cook for 6-8 minutes until the mushrooms start to soften.
8. Finally, mix together your aioli in a small mixing bowl.
9. Enjoy!
