Asparagus Japanese pancakes

Ingredients for Asparagus Japanese pancakes:

Asparagus & Leek Pancakes

• 3 tablespoons neutral coconut oil, divided
• 1 medium leek, white and pale green parts only, sliced
• 1 bunch (about 14 oz/400g or 16 fat spears) asparagus, tough ends removed, sliced
• Sea salt and freshly ground black pepper
• 2 cups watercress or spinach leaves
• 1 cup (100g) sprouted or whole-grain spelt flour or buckwheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon maple syrup
• 3/4 cup warm water (1 cup, if using buckwheat flour)

Preparation for Asparagus Japanese pancakes:

Warm 1 tablespoon coconut oil in a large pan over medium-high heat. Add leeks and sauté for 5 minutes.
Add the asparagus, salt, and black pepper to taste; continue to sauté for another 5 minutes.
Add watercress or spinach, stir until the leaves have wilted, and remove the pan from heat. Taste and add salt if needed; let the vegetable mixture cool while you make the batter.
Combine the flour, baking powder, and a large pinch of salt in a medium bowl.
Add the remaining coconut oil, the maple syrup, and warm water to the flour mixture and mix just to combine. Let rest for about 5 minutes, then fold in the vegetables.
Wipe the pan used to sauté the vegetables with a paper towel and warm over medium heat. Add about 2 heaping tablespoons of batter per pancake to the pan. Form and even out each pancake with the back of a spoon. Cook about 3 to 4 pancakes at a time, or as many as will fit in your pan.
Cook pancakes for 2 to 3 minutes, or until their edges darken and dry out a bit, and the pancakes are golden brown on one side. Flip and cook on the other side for about 2 minutes, until golden brown. Add coconut oil to the pan if necessary between batches.
Serve right away with Apple-Miso Mayo (recipe below), or plain yogurt.