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.

Course Appetizer, Breakfast, Snack

Cuisine Asian, Chinese

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 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