Pancake Tuesday

Pancake Tuesday occurs every year on the first Tuesday before Ash Wednesday. Its the day that ends the season of Epiphany and is the start of Lent.

As far as I remember, my family has always participated in pancake Tuesday. There is something so comforting about eating breakfast for dinner. Maybe it all started when I was a student at Laurier and my friends and I used to grab breakfast after the bar and recap on the night.

We made one savory pancake and one sweet pancake. Both equally delicious! I made sure to grab a second helping knowing Lent is just around the corner. 

Savory: Japanese Vegetable Pancakes

Ingredients for pancakes:

  • 1/2 small head of green cabbage, thinly sliced
  • 3-4 medium sized carrots, peeled into ribbons using a peeler
  • 4 handfuls of cut up kale leaves
  • 4 green onions, thinly sliced on an angle
  • 1 teaspoon of salt
  • 1/2 cup all-purpose flour
  • 6 eggs, lightly beaten
  • Canola oil for frying

Ingredients for sauce:

  • 1/4 cup organic ketchup
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/4 teaspoon dijon mustard
  • 1 tablespoon rice vinegar
  • 1.5 teaspoon Bragg Liquid Aminos 
  • 1 tablespoon honey
  • 1/2 teaspoon ground ginger 


  1. Toss cabbage, carrot, kale, green onions and salt together in a large bowl.
  2. Toss mixture with flour to coat all the vegetables
  3. Stir in the eggs
  4. Heat a large skillet on medium-high heat. Coat bottom with oil
  5. Shape the pancake to the size you wish (this can either make 6 really large pancakes or about 16 small pancakes)
  6. Cook about 3-4 minutes on each side until the edges brown and then flip sides
  7. Heat sauce over low heat
  8. Serve pancakes with sauce and sesame seeds

Sweet: Gluten Free Blueberry Pancakes 


  • 1.5 cups gluten free all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/4 teaspoon baking powder
  • 2 slightly beaten eggs
  • 3 tablespoons melted butter
  • 1 cup of almond milk
  • 1/4 teaspoon xanthan gum 
  • 1/2 cup of fresh blueberries 


  1. Mix the liquid ingredients quickly into the dry ingredients
  2. Test skillet pan with a small drop of water. The water should splatter once it's at the right temperature 
  3. Cook batter