Japanese Vegetable Pancakes with Garlic Scapes
This is a speedy dish with lots of vegetables to alkalize your body and protein to boost your energy levels.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Paleo, Gluten Free, Dairy Free, Vegetarian
- Cuisine: Japanese
Ingredients
Scale
- 1 tablespoon avocado oil, coconut oil, ghee or butter
- 2 cups very thinly sliced green cabbage
- 4 thinly sliced garlic scapes (or 1 bunch of scallions, thinly sliced)
- Pinch of Celtic sea salt
- Pinch of red pepper flakes (optional)
- 4 organic free range eggs
- 1 teaspoon wheat free tamari or soy sauce
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 1/2 cup blanched fine almond flour
- Avocado oil, coconut oil, ghee or grass fed butter, for sautéing
- 1/2 lemon
Instructions
- Heat a tablespoon of oil or butter in a large sauté pan, stir in the cabbage and scapes (or scallions). Add a pinch of salt and red pepper flakes. Sauté for 3-4 minutes minutes, until the vegetables begin to soften. Let cool.
- In a large bowl, whisk together the eggs, soy sauce, sesame oil, and sesame seeds.
- Whisk in the almond flour until smooth. Stir in the cooked vegetables.
- Using the same pan, heat more oil or butter over medium-high heat. Drop ¼ cup portions of the batter into the pan (it should sizzle when it hits the pan, otherwise the pan isn’t hot enough). Squash them flat as they cook and spread the vegetables to the edges.
- Cook for a couple of minutes, until they begin to set and are light brown.
- Flip and cook until the second side is brown, just another minute.
- Transfer cooked pancakes to a plate. Repeat if necessary until all of the batter is cooked.
- Sprinkle with salt. Squeeze a little lemon on top
- Serve warm or at room temperature.
Find it online: https://eatwellenjoylife.com/japanese-vegetable-pancakes/