Cabbage pancakes with Kimchi 'mayo'
(Makes 6 servings)
Cabbage and kimchi are amazing foods for gut and general health. This recipe is also gluten-free and mayo-free.
- 5 or 6 eggs
- 2 tbsp gluten-free soy sauce
- 2 tbsp sesame oil
- ¾ to 1 cup almond meal
- 4 cups shredded green cabbage
- 1 carrot, shredded
- Spring onions
- Coconut oil for frying
Sauce - ¼ cup Greek yogurt, kimchi to taste, salt, pepper - blend these ingredients together
In a large bowl, mix eggs, soy sauce, sesame oil until smooth.
Add the flour to the bowl bit by bit until it forms a smooth batter.
Add in the cabbage, carrots, spring onions and stir until evenly coated.
Heat oil in pan, and pour ¼ cup of batter for each pancake. Cook until golden brown and flip - remove when it stops bubbling.
Remember to stir in between each pancake to ensure the batter stays consistent.
Repeat until all the batter is used up.
Top the pancakes with the kimchi sauce, garnish with spring onions and/or sesame seeds and enjoy!