Lately, if you've noticed, the carbohydrate content of many of the recipes I've shared has been higher than usual. I think this has everything to do with being 7000% more famished than usual, on account of all the training for the triathlon. Uncharacteristically, I've been cravings oats (granola recipe coming soon), sweet potatoes (last week's baked sweet potato fries and semi-raw falafel), peas, beets, cauliflower, chickpeas (vegan dinner party) and cookies (thank goodness for plantain fritters and raw sugar free tahini batter balls-- they saved me from my former Presidents Choice The Decadent Chocolate Chunk, circa 1998).
I find this so interesting because I'm recognizing - with gratitude - that this identifiable, place able, purposeful hunger doesn't feel horrible to me in the way that it might have before. It doesn't feel like I've done something wrong or that wanting carbs makes me a bad person. (Sound familiar?) I understand why my body is asking for these things and I'm not making myself wrong for having them. This connection to knowing food as fuel is still new for me. (I consider anything under 5 years pretty new!) It's been a journey to uncover why I've been eating all these years (usually not out of hunger) and it feels really great to be able to address the hunger productively, move past it and call it what it is: necessary. Not wrong. Not shameful. Not uncontrollable. Just survival. :)
If you're dealing with those kinds of thoughts - guilt, shame, fear, submission, panic, confusion, carb-apprehension - around your food, let me assure you you're not alone. The numbers suggest that 2/3 of us struggle with some kind of troubled relationship with food. It can take some concerted effort to deal with the connections we've made to different kinds of foods or to break down why we're eating the way we are, but let me tell you from this side: it's a gorgeous freedom that comes from being able to fuel your body with what it needs without feeling like you've done something wrong; even more, it's liberating to be able to walk away from the experience truly being done, feeling satisfied and in control.
So with all of that said! Let's dig into these scallion pancakes. (They're really good!) Whether you've had a three workout day or you need something quick to throw together, these are a super option for any meal. Here's why:
1. The sneaky addition of extra greens! What a simple way to get more nutrients, more fiber and more whole plant food into your day. Like other veggies in the allium family (garlic, onions, shallots, etc) scallions are potent cancer-fighters.
2. These pancakes use whole pulverized grain, nuts and bean flours - brown rice, almond, chickpea - as opposed to refined flours where the minerals and valuable real food content is removed. This is like eating a whole chickpea, it's just been conveniently broken down into little bits to make it easier to work with. You can buy these flours pre-made or you can put rice, beans or nuts through the food processor until they form a fine crumb.
3. These little cakes pack a big ole punch of protein from the chickpeas and brown rice.
4. They keep well. Handheld breakfast for the subway, anyone? (Trust me: they're good cold!)
5. The fat is good fat. It makes these extra crispy and it keeps the body full for longer.
We did up a batch of these one night for dinner (pairing with a simple tahini-dijon-lemon juice sauce and greens), and held onto the extra batter for breakfasts and lunches throughout the week.
- 1 cup chickpea flour
- 1/2 cup almond meal
- 1/2 cup brown rice flour
- 2 tsp baking soda
- 1 1/2 tsp xanthan gum
- 1 teaspoons salt
- 1 cup boiling water
- 2 tbsp olive oil + extra for the pan
- 2/3 cup of scallions, finely chopped
- 2 tbsp sesame oil
- a few pinches salt or sea salt for seasoning
- 1. Combine flours, baking soda, xanthan gum, salt and one cup of boiling water. Using a stand mixer (or your intense arm muscles), mix vigorously for about 30 seconds until smooth.
- 2. Add olive oil and chopped scallions. Mix again for about 30 seconds, then add sesame oil and mix one more time.
- 3. Add enough water to find a consistency somewhere between burger patty and runny pourable batter. You want it to be a little fluid, but thick enough to hold its shape.
- 4. Heat a bit of olive oil in a frying pan. When it glistens, pour your batter in as you would regular pancakes. Cook about 2-3 minutes until golden brown, then flip and repeat on the other side.
- 5. Transfer to a paper towel to blot before serving.
- Reserve extra batter in the fridge for up to 3 days.