IMITATION CRAB & VEGETABLE PANCAKE | How to Cook POLLOCK PANCAKE | Hon and Hon

imitation crab meat

🥗Healthier: real crab meat

💰Cheaper: surimi

Surimi is often less expensive and mimics texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are gluten-free and lower in sodium.

baking powder

🥗Healthier: baking soda

💰Cheaper: self-rising flour

Self-rising flour simplifies the ingredient list.

Prepare the zucchini, green bell pepper, green onion, and carrots by cutting them into strips or shredding as necessary.

In a large bowl, combine the shredded imitation crab, chopped green onion, shredded carrots, and dried cranberries.

In a separate bowl, mix together the pancake mix, water, soy sauce, vegetable broth powder, garlic powder, onion powder, sugar, chilli powder, salt, and pepper until well combined.

Add the vegetable and crab mixture to the pancake batter and stir until just combined.

Heat a skillet over medium heat and add oil if necessary.

Spoon portions of the batter into the skillet, flattening slightly to form pancakes.

Cook for a few minutes on each side until golden brown and crispy.

Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens