- 1 Egg
- 1 tsp. Salt
- 1 tsp. Sugar, or sugar substitute
- 1 Leek, thoroughly cleaned and sliced into half-moon shape, or you use scallions/green onions Leeks are very sandy and dirty, so my trick is to cut off the dark green leafy end and cut off the root, then slice down the middle and into half-moon shapes. Fill a large bowl with water and soak the leeks for a few minutes. Using your hands to try and remove the grit. Then scoop the cleaned leeks into a colander to drain.
- 1 1/2 cups water
- 1 1/2 cups Almond Flour
- 1 tbsp. Sesame oil
- 3 tbsp. Unseasoned rice wine vinegar
- 2 tbsp. Coconut Aminos Or use soy sauce or Tamari
- 1 tsp. Sambal Oelek Asian chili sauce
- 1/4 tsp. Crushed red pepper flakes Optional, in case you want more of a punch of heat
- 1 tbsp. Honey You can use raw honey if you like, just make sure you dissolve it thoroughly into the sauce
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To make the pancakes, in a bowl, whisk the egg, salt, sugar, leeks (or scallions) and almond flour
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Slowly add in water in 3 batches and keep whisking the batter, the add sesame oil
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Let the batter rest for 5-10 min until thick
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While the batter is resting, make the spicy honey dipping sauce
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Whisk vinegar, coconut aminos, sambal, honey and red pepper flakes in a small bowl. Taste and adjust flavors if needed
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Heat a non-stick saute pan over medium heat and drizzle a teaspoon of oil (I like to use avocado oil because it has a high heat point and is neutral-tasting, but you can use sesame oil too)
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Add 1/4 cup of the batter to the pan so you get a evenly round pancake shape
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Cook until you see bubbles forming on the edge, about 3 minutes per side
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Flip carefully with a spatula and cook on the other side for another 2-3 minutes until golden brown, but not burnt
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Repeat with the rest of the batter
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Once the pancakes are cooled, cut half and then into wedges, or cut into whatever shape you like to dip into that spicy dipping sauce!
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Serve the pancakes with the sauce and garnish with more sliced leeks or scallions and sesame seeds