A chinese restaurant favourite! Serve as a starter or pair it with a protein to make it a meal!
Ingredients
2 tbsp
Tamari, gluten free, reduced sodium
2 tbsp
Rice vinegar
(unseasoned)
1 tbsp
Ginger
(finely minced peeled fresh)
1 tsp
Extra virgin olive oil, garlic-infused
1 tsp
Sriracha
1 tsp
Cane sugar
1 cup
Gluten free flour
(low FODMAP gluten-free all-purpose; such as Bob’s Red Mill)
1/4 cup
Cornstarch
1 1/4 tsp
Salt
1 tsp
Cane sugar
1/4 tsp
Xanthan gum
1 cup
Club soda
(chilled)
2 tsp
Tamari, gluten free, reduced sodium
(low-sodium)
1 tsp
Sesame oil
(toasted)
1 1/2 cup
Green onion
(chopped; green parts only)
1/4 cup
Avocado oil
Instructions
Position the rack in the middle of the oven. Preheat the oven to 300°F (150°C). Place the rack on a rimmed sheet pan and set aside.
Make the Sauce: In a small bowl, whisk together the tamari, vinegar, ginger, Garlic-Infused Oil, Sriracha, and sugar until the sugar is dissolved; set aside.
Make the Pancakes: Whisk the flour, cornstarch, xanthan gum, salt and sugar in a large bowl to aerate and combine. Whisk club soda, tamari and sesame oil in a separate bowl until blended, then pour over dry ingredients and whisk until smooth. Fold in scallion greens.
Heat some of the avocado oil in a nonstick skillet over medium heat until shimmering. Pour about ¼ cup (60 ml) of the batter into the skillet. Cook until the bottom of the pancake is set and golden, about 2 minutes; make sure it is nicely browned. Flip over and cook, pressing down on the pancake with a spatula. Cook until the second side is golden, about 1 minute more. Flip the pancake back over to the first side, cook some more and repeat with the second side. These are dense and take some time to cook through. Keep moving them around the pan until golden and crisp on each side and cooked all the way through.
Transfer pancake to a wire rack and place in oven to keep warm. Repeat with remaining oil and batter and remaining to make a total of 4 pancakes.
Serve immediately with sauce on the side.
Notes:
Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
Dietitian approved low FODMAP recipe August 5, 2024.
