Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons sour cream
  • 1 tablespoon reduced sodium soy sauce (or use a gluten-free alternative)
  • 1 teaspoon hot sauce
  • 8 oz pre-shredded cabbage (raw (1/2 bag))
  • 4 large scallions (sliced (1/2 cup))
  • 1/2 cup almond flour (blanched, finely ground)
  • 4 large eggs
  • 1 tablespoon reduced sodium soy sauce (or use a gluten-free alternative)
  • 1/4 teaspoon black pepper
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons avocado oil (for frying)

Instruction

  • Prepare the dipping sauce by mixing the ingredients in a small bowl. Set aside.
  • In a large mixing bowl, mix together the raw cabbage, scallions, and almond flour.
  • In a small bowl, whisk together the eggs, soy sauce, black pepper, and garlic.
  • Stir the egg mixture into the cabbage mixture. Mix well.
  • Heat a nonstick double burner griddle, or two large nonstick skillets over medium-high heat, 2-3 minutes. Add 1 tablespoon of oil to each skillet and brush to coat.
  • Scoop the mixture onto the griddle with a 4-tablespoon ice cream scoop (or measuring cup) per pancake. Flatten with a spatula.
  • Cook the pancakes until browned on both sides, about 3 minutes per side. Serve immediately with the dipping sauce.