Mini Mushroom Pancakes (Keto, Paleo, Whole 30)

These bite-size mushroom pancakes are the easiest to make. They are so tasty as breakfast, snacks or appetizers. Mini mushroom pancakes are keto, paleo, whole 30, gluten-free and vegetarian. 

These mini mushroom pancakes use only mushrooms, chives and eggs (besides salt and pepper) in the mixture. You really can’t make a pancake simpler than that. Savoury pancakes are healthy and a great way to get more vegetables into our diet. 

Mushroom Pancake Ingredients and Substitutions

There are only 6 ingredients needed for this mushroom pancake recipe. I recommend not substituting any ingredient except if you want to use a different cooking oil other than ghee.

• Eggs: binds all the vegetables together.
• Enoki Mushrooms: thin strands hold the pancakes together. Enoki mushrooms aren’t interchangeable with other mushrooms.
• Asian Chives: adds a really nice garlicky flavour, pairs well with eggs and mushrooms. Asian chives aren’t interchangeable with regular chives. I recommend not to skip Asian chives, but If you really can’t find them, use a little garlic powder. 
• Salt
• Pepper
• Ghee (or a healthy cooking oil of your choice)

Eggs and mushrooms are great breakfast items however you cook them. Check out my favourite breakfast baked egg in Portabella caps. Because eggs and mushrooms are savoury and substantial, I encourage you to try serving them as breakfast for dinner or vegetarian dinner.

Bite-Size Pancakes

The strands of enoki mushroom can be a bit hard to bite off. Therefore, we will want to pre-cut the mushroom strands and make these pancakes very small. Mini mushroom pancakes are a great side dish for porridge at breakfast, or as a party appetizer. They are even great finger food snacks throughout the day.

Tips for Making Mini Mushroom Pancakes

Mini mushroom pancakes are super easy to make. But to make the best mushroom pancakes, pay attention to the following.

• After removing the enoki mushroom roots, cut the strands in half, to make them easier to chew.
• You don’t need to wash the enoki mushrooms if they are fairly clean. Enoki mushrooms will soak up water when you wash them. If your mushrooms are dirty and you have to rinse them off, make sure to squeeze out the water after.
• Use your fingers to pull apart the enoki mushroom strands where they are attached together towards the roots end, so that they aren’t all bunched together.
• Mix the mushrooms, chives, salt and pepper in a mixing bowl. Beat the eggs separately to allow the whites and yorks combine evenly, then pour the eggs into the mixing bowl.
• Use a tablespoon to scoop up a spoonful of mixture. It’s the perfect amount to make a bite-size pancake, and ensure all the mini pancakes the same size. 
• I use a seasoned cast-iron skillet to pan fry the mushroom pancakes, about 3 minutes on each side, or until they turn light golden. Properly seasoned cast-iron skillets are non-stick and my go-to healthy cookware for cooking eggs. 

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Mini Mushroom Pancakes (Keto, Paleo, Whole 30)

These bite-size mushroom pancakes are the easiest to make. They are so tasty as breakfast, snacks or appetizers. Mini mushroom pancakes are keto, paleo, whole 30, gluten-free and vegetarian. 

5 from 6 votes

Print Pin Rate

Course: Appetizer, Breakfast, Snack

Cuisine: Asian, Chinese

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 25 pancakes

Calories: 17kcal

Author: Yang

Cost: $10

Equipment

• Cast-Iron Skillet

Ingredients

• 300 g enoki mushrooms
• 1/4 cup asian chives
• 3 eggs
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp ghee or cooking oil of your choice

Instructions

• Remove the roots of enoki mushrooms. Cut the mushroom strands in half. Pull apart the strands where they are attached near the roots end. If you need to wash the mushrooms, be sure to squeeze out the water. Put the cut mushrooms into a mixing bowl.
• Cut Asian chives to small pieces. Add the chopped chives to the same mixing bowl.
• Add salt and ground black pepper to the vegetables.
• In a separate bowl, beat the eggs. Then pour the eggs into the mixing bowl with the vegetables. Mix the vegetables and beaten eggs until evenly combined.
• Heat the cooking oil in a non-stick frying pan (I use a cast-iron skillet).
• Use a tablespoon to scoop up a spoonful of mixture. Drop the mixture into the frying pan. Keep making mini pancakes until the frying pan is filled. Let the pancakes cook for about 3 minutes or until the bottom side is slightly golden yellow, then flip the pancakes to cook the other side. You will need to make 2 to 3 batches to cook up all the mixture.
• The mini mushroom pancakes are best served hot.

Nutrition

Calories: 17kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1.1g | Saturated Fat: 0.5g | Cholesterol: 21mg | Sodium: 54mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 0.1g | Calcium: 4mg

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