Savory Crab Stick and Enoki Mushroom Pancakes (Gluten-Free)
DIET RECIPE | [Gluten-Free] Healthy and Delicious Crab Stick Enoki Mushroom Pancakes
Craving pancakes but sticking to a diet? Try making these delicious gluten-free pancakes using tapioca starch instead of wheat flour! These savory pancakes are made with the delightful textures of enoki mushrooms and imitation crab meat, offering a healthy and satisfying option. Perfect for a light meal or a guilt-free snack!
Main Ingredients
- 1 pack Enoki mushrooms (approx. 150g)
- 4 sticks Imitation crab meat (kani)
- 1 Egg
- 2 Tbsp Tapioca starch
- 2 Korean green chili peppers (adjust to your spice preference)
- Pinch of black pepper
- Olive oil or vegetable oil, for cooking
Cooking Instructions
Step 1
Begin by preparing all the ingredients needed for the pancakes. Trim the base of the enoki mushrooms and rinse them under running water. Shred the imitation crab sticks. Finely mince the Korean green chili peppers. Lightly beat the egg and have the tapioca starch and pepper ready.
Step 2
After washing and draining the enoki mushrooms, cut them into manageable pieces, about 1 to 1.5 cm in length. Cutting them too small might reduce the textural appeal, so aim for bite-sized pieces.
Step 3
Shred the imitation crab sticks lengthwise into thin strands. This preparation method helps to enhance the savory flavor of the crab meat when cooked in the pancake.
Step 4
Finely mince the Korean green chili peppers. If you enjoy a spicier kick, you can include the seeds. For a milder flavor, especially if serving to children, remove the seeds before mincing. These chilies add a wonderful depth of flavor.
Step 5
In a large mixing bowl, combine the prepared enoki mushrooms, shredded imitation crab meat, and the minced green chili peppers.
Step 6
Add the lightly beaten egg to the bowl containing the mushrooms and crab meat. The egg acts as a binder, helping to hold all the ingredients together.
Step 7
Next, add the 2 tablespoons of tapioca starch. Tapioca starch is key to making these pancakes gluten-free and contributes to a pleasant crispiness.
Step 8
Finally, season with a pinch of black pepper to your liking. Mix all the ingredients thoroughly using a spoon or spatula until well combined. The natural moisture from the mushrooms and the egg will create a cohesive, slightly moist batter.
Step 9
Heat a non-stick pan over medium-low heat and add a generous amount of olive oil. Once the pan is sufficiently heated, use a spoon to drop portions of the batter onto the pan, forming round, flat pancakes.
Step 10
When the edges of the pancakes begin to turn golden brown and the tops appear slightly set, making them easy to move with a spatula or fork, it’s time to flip. Carefully flip each pancake using a spatula or tongs.
Step 11
Cook the other side for another 2-3 minutes until it’s also a beautiful golden brown. Once both sides are perfectly cooked, the pancakes are ready to serve. Enjoy them immediately while they are warm for the best crispy exterior and tender interior.
