Recipe 3

Process all the “blender” ingredients in a high-powered blender or food processor.  If the batter is too thick (like waffle batter), simply add tablespoons of water until you reach the desired consistency.

Add the contents to a bowl.

Fold in the “Veggie Batter” ingredients.

Set a nonstick skillet on medium-high heat.  Once hot, spray with oil then add 1-2 tbsp of batter for small cakes.

Alternatively, use 2 – 3 tbsp to make larger pancakes.

Cover and cook for 3 – 4 minutes per side, gently pressing down with a spatula to ensure the pancakes’ interiors are cooked.

Set aside to cool.  Remember, as the pancakes cool down, they will become thicker and more manageable to pick up and eat as snacks.

Enjoy as is with low-sodium tamari, a ponzu sauce, or the creamy tahini sauce I made for dipping.