Egg Mushroom Pancakes

These egg mushroom pancakes make a great lunch! They are also gluten free, lactose free and vegetarian and super healthy! I hope you enjoy!

Ingredients

For the pancakes:

3 eggs

60 grams of carrots

60 grams of onions

30 grams of chives

½ a package Chinese stick mushrooms (Enoki or snow-puff mushrooms)

110 grams of tofu

1/3 tsp of Salt

2 pinches of Pepper

3 tbs of cooking oil

For the sauce:

2 tbs soy sauce 2Tbs

1 tsp vinegar

1 pinch sesame

Start me up!

1. Prepare the ingredients.

2. Finely chop the carrot, onion, chives, winter mushrooms. 

3. Put the finely chopped ingredients in a bowl and then softly mash the tofu with a spoon.

4. Break the eggs and then season to taste with salt & pepper. After seasoning, mix eggs and all other ingredients together.

5. Heat some cooking oil in a large frying pan and make small pancakes with the egg/mushroom mixture. You can make about 5 to 6 pancakes at the same time. Make sure the small pancakes don’t stick together.

6. Let it fry for 2 minutes or more - flip them with two spoons - fry until pancakes are golden brown.

Tips

• Put tofu on a kitchen towel to absorb the moisture.

• It is more convenient to use two spoons than a turner when you flip the pancake.

• Egg mushroom pancakes are delicious by themselves, but they are even more enjoyable with the sauce.

Enjoy!