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Crispy Smashed Potatoes with Gochujang Spicy Mayo | Lindsey Eats
Lindsey Eats
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Baked Protein Pancake Bowls
These Single Serving Fluffy Baked Protein Pancake Bowls are so easy to make and are packed with 31 grams of Protein! They are perfect for those mornings where you feel like pancakes but don't have the time to cook a stack in a pan. It's a quick and convenient breakfast option- it's as easy as grabbing a serving and heating it up. The best part? They require no banana and you only need 7 ingredients to make them!
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Don’t waste the old veggies lying in the back of your fridge! Make these Korean veggie pancakes
Paired with a creamy gochujang dipping sauce for extra punch and flavour. Korean veggie pancakes: - 1 cup flour - pinch of salt - 1 cup water - 1 cup sweet potato ribbons - 1 cup zucchini ribbons - 1/2 cup carrot ribbons - 1 jalapeño, thinly sliced - 1/2 onion, thinly sliced - 3 spring onions, thinly chopped - 1 to 3 tbsp olive oil oil for (for frying) *sub any of the vegetables for vegetables you have on hand, just be sure to follow the same cup measurements. creamy gochujang dip: - 1/3 cup vegan mayo - 1/4 cup cashews, soaked in hot water for 10 minutes and drained. - 2 tbsp gochujang paste - 2 tbsp water - 1 tbsp tamari - 1 tbsp rice vinegar - 1/2 tbsp rice malt syrup - 1 small clove garlic - pinch of salt and pepper #vegan
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