Vegan Oyster Mushroom Pancakes (Taiwanese Style)

Ingredients

• 1 lb Oyster Mushrooms
• 1 cup All-Purpose Flour (Gluten-Free Blend)
• 1/4 cup Tapioca Starch
• 1 cup Water
• 1/2 cup Green Onions
• 1/2 cup Carrot (shredded)
• 2 cloves Garlic
• 4 tbsp Vegetable Oil
• 2 tbsp Coconut Aminos
• 1 tbsp Rice Vinegar
• 1 tsp Maple Syrup

Instructions

1. 1Prepare the oyster mushrooms by shredding the 1 lb of oyster mushrooms into thin strips.
2. 2In a large bowl, whisk together the 1 cup of All-Purpose Flour (Gluten-Free Blend) and the 1/4 cup of Tapioca Starch. Gradually whisk in the 1 cup of Water until you have a smooth batter with no lumps.
3. 3Add the 1/2 cup of Green Onions, 1/2 cup of shredded Carrot, and 2 minced cloves of Garlic to the batter. Stir everything together until well combined.
4. 4Heat 2 tbsp of Vegetable Oil in a 10-inch non-stick skillet over medium heat, which is about 350°F (175°C).
5. 5Pour approximately 1/4 of the batter into the hot skillet, spreading it out evenly into a thin circle about 6-8 inches in diameter.
6. 6Cook the pancake for 3-4 minutes on the first side, until the edges look set and the bottom is golden brown and crispy. Carefully flip the pancake and cook for another 3-4 minutes on the second side until it is also golden brown and cooked through.
7. 7Repeat step 6 with the remaining batter, adding a little more of the 2 tbsp of Vegetable Oil to the skillet if needed between pancakes, until all the batter is used.
8. 8While the pancakes are cooking, prepare the dipping sauce by mixing the 2 tbsp of Coconut Aminos, 1 tbsp of Rice Vinegar, and 1 tsp of Maple Syrup in a small bowl.
9. 9Serve the hot pancakes immediately with the prepared dipping sauce on the side.

Substitutions

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