Savory Enoki Mushroom and Egg Pancakes (Flourless)
Simple & Healthy Enoki Mushroom and Egg Pancakes for Diet
Discover a guilt-free and delicious way to enjoy pancakes without flour! This recipe uses just enoki mushrooms and eggs for a delightful texture and rich flavor. We’ve added red and green chili peppers for a touch of spicy kick that enhances the overall taste. If you prefer a milder flavor, you can substitute the spicy chilies with chopped green onions or leeks. Perfect for a quick breakfast, a light lunch, or a healthy snack for kids, these enoki mushroom and egg pancakes are easy to make and incredibly satisfying.
Main Ingredients- 2 bags Enoki Mushrooms
- 3 Eggs
Cooking Instructions
Step 1
Begin by washing the enoki mushrooms thoroughly under running water. After washing, gently pat them dry with paper towels to remove excess moisture. This step is crucial for achieving a crispier pancake without excess water. Trim off the tough root ends and then cut the mushrooms into roughly 1-inch pieces, separating the strands.
Step 2
Prepare the chili peppers by washing them well. For thorough cleaning, soak the chili peppers in a bowl of water with a splash of vinegar for about 10 minutes. Afterward, rinse them under cold running water. Remove the seeds and membranes from the chili peppers.
Step 3
Finely mince the deseeded red and green chili peppers. Mincing them finely will ensure they distribute evenly throughout the pancake, adding bursts of color and flavor without overpowering the dish.
Step 4
In a large mixing bowl, crack the 3 eggs. Add the 1/2 teaspoon of pink salt and a pinch of oregano. The oregano helps to neutralize any potential eggy smell, resulting in a cleaner flavor profile. Whisk the eggs gently until well combined and slightly frothy.
Step 5
Add the prepared enoki mushrooms and the finely minced red and green chili peppers to the egg mixture. Combine everything in the bowl.
Step 6
Stir the ingredients gently with a spatula or spoon until the enoki mushrooms and chili peppers are evenly coated with the egg mixture. If the batter seems too thin for 2 bags of enoki mushrooms and 3 eggs, you can add one more egg to achieve a slightly thicker consistency. Be careful not to overmix or mash the mushrooms.
Step 7
Heat a non-stick skillet over medium heat and add a generous amount of coconut oil (or your preferred cooking oil). Once the oil is shimmering, carefully spoon portions of the enoki mushroom batter into the pan, forming small pancakes. Cook for about 3-4 minutes, or until the edges begin to turn golden brown and the pancake is about 80% set. Gently flip the pancakes using a spatula. Press down lightly with the spatula as you cook the other side until both sides are beautifully golden brown and cooked through. Serve hot.
