Parsley Pepper Pancakes
Recipe type: Side Dish, appetizer
Author: Jillian
Serves: 4-6
  • 1 medium pepper, chopped
  • 1 small bunch of parsley, leaves and stems chopped
  • 1 cup unbleached all purpose flour
  • 1 tsp sea salt
  • 2 grinds black pepper
  • 1/2 Tbsp garlic powder
  • 1 teaspoon cane sugar
  • 1 to 1 1/2 cup ice water
  • 1-3 Tbsp extra virgin olive oil, or grapeseed oil for sauteing
  • 1 tsp plum or other favorite jam
  • 2 Tbsp rice wine vinegar
  • 1 tsp Bragg Aminos, or soy sauce
  • chopped parsley
  1. Chop sweet pepper and fresh parsley
  2. Mix together flour, salt, pepper, garlic powder and sugar in medium bowl
  3. Whisk in the ice water until the batter is the consistency of a thick pourable batter
  4. Heat a few tablespoons of cooking oil in a large non-stick skillet over medium-high heat.
  5. Add 1 Tbsp of oil to pan, and swirl to coat bottom
  6. Drop a 1/4 cup chopped sweet pepper parsley mix into saute pan, and spread it around bottom evenly
  7. Scoop/drizzle/pour 1/2 cup batter evenly onto vegetable herb mix
  8. Saute for about 3 minutes or until golden, and a bit crispy
  9. Carefully flip over
  10. Saute for 2-3 more minutes, or until golden and a bit crispy
  11. Remove to plate
  12. Repeat process with remaining veggie herb mix and batter
  13. Enjoy these hot or warm, with or without dipping sauce
Recipe by Food Filled Life at