Autumn Calabrese Instagram – YOU HAVE TO TRY THESE! 😋 Tastes like an egg roll but they’re GF, and not deep fried. The recipe is below, be sure to save it 📌 & share it with friends 📤 Savory Vegetable Pancakes Serves: 4 (approx. 2 pancakes and 1½ tsp. sauce each) Total Time: 35 min. Prep Time: Cooking Time: PF Container Equivalents: ½ 💚 2 💛 1 🥄 PF Vegan Container Equivalents: ½ 💚 2 💛B 1 🥄 GP Container Equivalents: ½ 💚 2 💛B 1 🥄 GP Vegan Container Equivalents: ½ 💚 2 💛B 1 🥄 FOR SAUCE: 1 Tbsp. ​​reduced-sodium coconut liquid aminos 1½ tsp. ​​rice vinegar ½ tsp. ​​​water ½ tsp. ​​​toasted sesame oil ½ tsp. ​​​toasted sesame seeds FOR PANCAKES: 1½ cups / 205 g ​gluten-free, all-purpose flour 1 cup / 240 ml​​water 1 tsp. ​​​sea salt (or Himalayan salt) 1 cup / 55 g ​​chopped baby spinach ½ cup / 55 g ​​grated carrots ½ cup / 50 g ​​thinly sliced green onions ½ cup / 35 g ​​thinly sliced red cabbage 1 ​​​medium jalapeño, deseeded, thinly sliced 1 Tbsp. ½ tsp. ​avocado oil 1. To make sauce, add liquid aminos, vinegar, water, sesame oil, and sesame seeds to a small mixing bowl; whisk to combine. 2. To make pancakes, add flour, water, and salt to a large mixing bowl; stir to combine. Gently fold in spinach, carrots, green onions, cabbage, and jalapeño. 3. Heat 1 tsp. avocado oil in a large nonstick skillet over medium-high heat. Add dollops of batter (approximately ¼ cup / 60 ml) each to skillet, leaving space between each dollop. 4. Flatten pancakes with a spatula; cook for 2 to 3 minutes. Flip; cook for 2 to 3 additional minutes, or until golden-brown. Repeat with remaining batter and oil until all pancakes are cooked. Divide pancakes evenly among 4 serving plates. Add 1½ tsp. sauce to each of 4 small ramekins. Place 1 ramekin on each serving plate. #guthealth #hormonehealth #fitover40 #4weekgutprotocol