Japanese Pancakes

Crunchy on the outside.  Just like a potato cake
only healthy and full of flavour!

Makes 2 big ones

6 eggs
1 tbsp coconut flour
1 tsp baking powder
1 tbsp tamari sauce (or soy)
1 tsp toasted sesame oil
150g green cabbage, finely shredded using a mandoline
2 spring onions.  Separate the white and green parts
salt and pepper
2 tbsp coconut oil

To Serve

Japanese mayo
Teriyaki sauce
1 toasted Nori sheet, thinly sliced
spring onion – green part
1 shichimi togarashi*
bonito flakes  (available at the supermarket)
Sriracha Sauce – optional

• In a bowl add eggs, coconut flour, baking powder, tamari sauce and sesame oil and mix until smooth
• Add cabbage, the white part of the spring onion, salt and pepper and combine
• Heat a large saucepan until hot and add 1 tbsp of the coconut oil and let it melt
• Add a 1/4  of the batter to the pan and spread it out, pressing down with the back of a spoon, reduce heat
• Cook for 2 minutes each side or until brown (do a little sneak peak with the spatula if you’re not sure)
• Repeat with the rest of the mixture
• Place on a plate and zig zag the mayo on top, then the same with Teriyaki Sauce. Sprinkle on the green part of the spring onion, nori, togarashi and bonito flakes.  Add Sriracha sauce, if you like.

Don’t want to eat all 4?  Then cool on a wire rack and refrigerate for 4 days and pack in a lunch box or breakfast on the go.

*shichimi togarash – is a condiment with chili and spices