Watercress Dinner Pancakes
Prep time
Cook time
Total time
Serves: 2 servings
  • ¼ pound ground beef or vegetarian ground
  • 2 bunches watercress (about 3 to 4 cups), chopped
  • 3 green onions, chopped
  • 3 eggs, beaten
  • ¼ cup all-purpose, wheat, or gluten-free flour, plus more if needed
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 4 tablespoons peanut oil or other high-heat oil, divided
  • Soy sauce, for serving (can substitute wheat-free tamari, for gluten-free, or coconut aminos, for soy-free)
  1. Brown the ground beef or vegetarian ground in a skillet.
  2. In a medium bowl, stir together the beef or vegetarian ground, watercress, and green onions.
  3. Add the eggs, flour, and water and stir gently until combined. Add more flour if needed. We sometimes have to add more flour depending on the size of the watercress bunches.
  4. Heat 2 tablespoons peanut oil in a skillet over medium heat.
  5. Measure out 2 tablespoons of the watercress mixture and drop into the skillet to make one pancake.
  6. Fry until brown, then turn and brown the other side.
  7. Remove the dinner pancake to a parchment-lined sheet pan until ready to serve.
  8. Repeat this cooking process with the remaining batter, adding more of the oil as needed.
  9. Serve warm with the soy sauce.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/watercress-dinner-pancakes