Savory Gluten-Free Carrot Pancakes w/ Sauteed Oyster Mushrooms + Sriracha Aioli

Savory Gluten-Free Carrot Pancakes w/ Sauteed Oyster Mushrooms + Sriracha Aioli

Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)

Prep & Cook Time: 30 minutes
Servings: 6 pancakes

The Challenge: Savory Carrot Pancakes

So, I don't really love sweets. I know - it is weird. So, I wanted to make some breakfast pancakes that were delicious and savory - carrot pancakes. What's better than just a carrot pancake? One topped with some beautiful sauteed oyster mushrooms and sriracha aioli. Yum yum yum. These are just so good. 

How do we make savory pancakes? Let's be honest - they are just large fritters but the sweetness of the carrot gives it an amazing flavor that is less savory than a regular fritter but much more savory than a regular pancake. Yum!

To top it off, we sauteed some delicious oyster mushroom with a bevy of spices and shallots. Then topped that pancakes with a dollop of tangy sriracha aioli. God it sounds so good just writing it! 

This is a very easy brunch recipe to make that only takes 25-30 minutes. It is a nice change of pace from the usual brunch menu items, and you will NOT REGRET making it. 

Let's get into it. 


Carrot Pancakes

  • 6 medium carrots
  • 1/2 medium red onion, diced
  • 1 tbl of flax meal + 3 tbl of water
  • 1 cup almond milk (or any vegan milk), warmed for 30 seconds in microwave
  • 1/2 cup blue cornmeal
  • 1/4 cup yellow corn grits
  • 1/2 tsp Old Bay
  • 1/2 tsp chipotle chili powder
  • salt + pepper, to taste
  • 2 tbl coconut oil

Sauteed Oyster Mushrooms

  • 1/2 medium red onion, diced
  • 4 oz oyster mushrooms, diced
  • 1 tbl olive oil
  • 1/2 tsp oregano
  • 1/4 tsp coriander
  • 1/4 tsp cumin
  • salt + pepper, to taste

Sriracha Aioli

  • 1/2 lemon, juiced
  • 1/4 cup vegan mayo
  • 1 tbl sriracha

Equipment You'll Need:

Cutting Board . Medium Cutting Knife . Measuring Cups . Measuring Spoons . Medium Pot . Medium Pan . Mixing Bowl . Whisk . Small Mixing Bowl 


Before You Cook:

  • Bring pot of water to boil
  • Wash and chop all fresh ingredients.
 1. Take medium carrots, chop them into 1/3 pieces, and place into boiling water. Boil for 8-10 minutes until soft enough for a knife to pierce through the carrot.

1. Take medium carrots, chop them into 1/3 pieces, and place into boiling water. Boil for 8-10 minutes until soft enough for a knife to pierce through the carrot.

 2. While the carrots are cooking, mix in the flax meal with water. Set aside. It will create te consistency of a flax egg.

2. While the carrots are cooking, mix in the flax meal with water. Set aside. It will create te consistency of a flax egg.

 3. While carrots and egg are in the works, place your sauteed onions in a pan for the pancakes with 1/2 tbl coconut oil. Cook for 4-5 minutes.

3. While carrots and egg are in the works, place your sauteed onions in a pan for the pancakes with 1/2 tbl coconut oil. Cook for 4-5 minutes.

 4. Place the sauteed onions and boiled carrots into food processor. Pulse until carrots are broken down.

4. Place the sauteed onions and boiled carrots into food processor. Pulse until carrots are broken down.

 5. Mix together all the pancake ingredients in a medium mixing bowl.

5. Mix together all the pancake ingredients in a medium mixing bowl.

 6.  Form the mixture into 6 pancakes about 6 inches in diameter and saute in a casitron pan with 1/2 the remaining oil. Cook on each side for about 3-4 minutes,

6.  Form the mixture into 6 pancakes about 6 inches in diameter and saute in a casitron pan with 1/2 the remaining oil. Cook on each side for about 3-4 minutes,

 7. While the pancakes are browning, add oyster mushrooms and red onion to a pan and cook with oil over medium heat. Cook for 6-8 minutes until the mushrooms start to soften.

7. While the pancakes are browning, add oyster mushrooms and red onion to a pan and cook with oil over medium heat. Cook for 6-8 minutes until the mushrooms start to soften.

 8. Finally, mix together your aioli in a small mixing bowl.

8. Finally, mix together your aioli in a small mixing bowl.

 9. Enjoy!

9. Enjoy!

Vegan Chiles Rellenos w/ Asparagus Zucchini + Lime Corn Stuffing, Cilantro Lime Buckwheat, and Spicy Heirloom Tomato Salsa

Vegan Chiles Rellenos w/ Asparagus Zucchini + Lime Corn Stuffing, Cilantro Lime Buckwheat, and Spicy Heirloom Tomato Salsa

Lemongrass Ginger Seared Tofu Bahn Mi w/ Sesame Oregano Aioli + Quick Pickled Veggies,

Lemongrass Ginger Seared Tofu Bahn Mi w/ Sesame Oregano Aioli + Quick Pickled Veggies,

0