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1
Warm 1 tablespoon coconut oil in a large pan over medium-high heat. Add leeks and saute for 5 minutes.
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2
Add the asparagus, salt, and black pepper to taste; continue to saute for another 5 minutes.
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3
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.
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4
Combine the flour, baking powder, and a large pinch of salt in a medium bowl.
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5
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.
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6
Wipe the pan used to saute 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.
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7
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.
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8
Serve right away with Apple-Miso Mayo (recipe below), or plain yogurt.
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9
Combine the apples, apple cider vinegar, sugar, and water in a medium saucepan over medium-high heat. Bring the mixture to a boil, reduce the heat to a slow simmer, and cook, covered, until apples are completely soft, about 15 minutes. Check the apples periodically and add a splash of water if the liquid evaporates.
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10
Combine the cooked apples, mustard, miso paste, sriracha, lemon or lime juice, and black pepper in a blender or food processor. Blend until smooth. With the blender still running on low, slowly pour in the olive oil in small portions, making sure each portion is fully whipped before adding the new one.
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11
Taste for salt and adjust if needed. Transfer the mayo to an airtight container and store it in the refrigerator for up to 1 week.
