Superfood Shiso Pancake

If you grew up eating Japanese shiso tempura, you’ll love my superfood version that’s a perfect meal prep addition or snack. 

I came up with this item for one of my old meal prep menus when I had the wild idea of combining hijiki, shiso leaves, and five spice into one hearty concoction. 

Superfood Shiso Pancake

Makes: 8 pancakes | Cook time: 30 minutes

Ingredients: (makes 5-6 pancakes) 

• 2 cups of chickpea flour 

• 1 tbsp potato starch 

• 1 tbsp five spice powder

• 1 tbsp garlic powder 

• ¼ teaspoon baking powder 

• 1 tsp mushroom seasoning or salt 

• 1 pack of shiso or perilla leaves 

• ¼ cup of hijiki 

• 1 vegetable, finely chopped (carrots, kale, red bell pepper, mushroom, red onion, etc) 

• 1 cup of vegetable broth 

• Avocado oil for brushing or spraying 

Directions:

1. Submerge your hijiki in hot water and let it re-hydrate on the side. You can add any veggies of choice but today I just had carrots. Roughly chop them up into small pieces like this and set aside. Does anyone else peel their veggies because they’re too lazy to wash them? Just me? ok. 

2. In a separate bowl, add your dry ingredients. Chickpea flour, potato starch, a lot of five-spice, garlic powder, baking powder, mushroom seasoning or salt then give it a good mix. 

3. Add in your rehydrated hijiki, chopped veggies, then vegetable broth to make a batter. 

4. Get your shiso or perilla leaves washed and ready. Don’t forget to break off the stems. 

5. Turn your pan on medium heat, spray it with oil, and scoop ¼ cup of batter for each pancake. Flatten it out and top with the shiso leaf. 

6. After 2 minutes, spray the shiso leaf side, flip and cook for another minute.