Healthy savory pancakes (Gluten-free)

One way how to tell that a person have spent long time in Korea interacting with the local folk is, that whenever it's pouring outside, he/she craves savory pancakes. In Korea they call them "-jeon".

Korean people enjoy connecting various meals with certain days of a year, seasons of the year and even a weather. When it's scorching hot, they have Ginseng chicken soup - Samgyaetang. If someone is sick, he/she gets himself a pot of rice porridge - Juk.

Now we are in the middle of monsoon season in Korea and I can't even tell you how many times I was asked by my husband to cook

-jeon. Almost every other day!

So here is the thing, I am eating healthy and I still keep working towards some results in the gym. But I also do like to enjoy dinner with my husband after we meet at home in the evening. So I started to search for some kind of healthier version of "-jeon" that wouldn't contain 50% of flour.

I succeeded and am pretty confident I have found something that won't ruin your healthy diet, won't calorie-wise sent you off-charts, won't contain any flour (aka. gluten free, folks!)

Ingrediences:

Enokitake mushroom 1/2 pack

Egg 1 pcs

Salt/Pepper

Olive oil

1) cut off the base root part of the mushrooms and cut them half (or to 3 parts, I do halves for I like the chewy feeling to it)

2) beat the egg

3) put mushrooms into the bowl with egg, add pinch of salt&pepper and mix properly ( I do it with my hand so it really gets in between all the mushroom stems)

4) use olive oil on the pre-heated fry pan ( you don't need much as these get done really super fast) and use a table spoon to do small 'pancakes. Small because the mushrooms get really chewy and it can get annoying if you do pancakes too big. I do them as big as two-bites.

Bon Apetit!

LK Health Coaching

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