One of the most delicious things we ate on our honeymoon (over two years ago now and I'm still thinking about it), was a Japanese-style pancake. I was delighted to find a recipe published in a recent issue of Real Simple, but upon reading the ingredients, wanted to take it up a notch in terms of the nutrition. A few tweaks resulted in a version that is gluten- and grain-free, dairy-free, and paleo-friendly!
Adapted from Real Simple's recipe
- 4 cups green cabbage, shredded (I bought pre-shredded)
- 4 eggs, beaten
- 3/4 cup almond flour
- 3 scallions
- 1 tsp minced ginger
- 2 tablespoons coconut aminos (tamari works too)
- 2 tablespoons avocado or coconut oil
- 1/4 cup avocado oil-based mayo (like Primal Kitchen brand)
- 1/4 cup organic ketchup
- 1 tsp sriracha
Thinly slice scallions, separating the white part from the green. Set green slices aside.
In a large bowl, combine cabbage, almond flour, white scallions, ginger, and coconut aminos. Add egg and mix well.
Heat oil in a large skillet over medium heat. Spoon half of cabbage mixture in center of skillet and flatten with back of wooden spoon until desired size (6-8 inches in diameter). Cook 5-7 minutes and then flip. Cook 4-5 more minutes. Repeat process with rest of cabbage mixture.
Make dipping sauce: in a small bowl, combine mayo, ketchup and sriracha. Drizzle on top and sprinkle with green scallions. Enjoy!