Vegetable Pancakes with Homemade Sriracha

A pancake with lots of chopped veggies. Almond flour and eggs are used to bind everything together but all purpose flour works too. It comes together easily, can be reheated and be enjoyed for lunch, breakfast, dinner, or even as a snack.

Vegetable Pancakes:
2-3 tablespoon oil (I used grapeseed)
1/2 onion, finely chopped
3/4 cup shredded carrots
1.5 cups chopped cabbage
4 Swiss chard chopped (remove stems)
4 eggs, lightly beaten
1/2 cup + 2 tablespoon almond flour
salt, pepper to taste

*It was about 4 cups of chopped/shredded vegetables.

Homemade Sriracha (adapted from here):
6 red jalapeno peppers, chopped (seed jalapeno if your prefer less spicy)
2 tablespoon tomato paste
4 garlic cloves
3-4 tablespoon apple cider vinegar
2 tablespoon coconut aminos
3 California dates (may need less if you seed jalapeno)
salt, to taste

View the full recipe at Food, Pleasure, and Health →