Savoury Japanese Pancakes – Monica Yates
Breakfast

Savoury Japanese Pancakes

BY Monica Yates

These delicious pancakes will become your new favourite savoury weekend breakfast – it still provides that ‘fun’ element of weekend pancakes, but without your brain having that sweet trigger, possibly leaving you wanting more sweet things unless you know how to control this. Remember that we are programmed to hunt out the sweet stuff to survive in the wild and often, once you quit sugar, if you eat something sweet you will find that for the week afterwards, you are craving more sweet things. So just understand your body and notice it.

Serves 3

 

  • Coconut oil for frying
  • 4 eggs
  • 230g white cabbage
  • 1 carrot, cut into chunks
  • 2 Tbsp coconut flour
  • 4 spring onions
  • 2 tsp turmeric powder
  • 2 tsp tamari
  • 1 tsp psyllium husk
  • 2 sheets of nori, cut into small pieces
  • 2 radishes, finely sliced
  • Tamari to serve
  • 1 avocado to serve

Beetroot tahini

  • 2 cooked beetroot (I just bought the cooked ones from the fridge section in the veggie area at the supermarket)
  • 1/4 cup unhulled tahini
  • 1/2 lemon, juiced
  • 1/2 cup water
  • 1/2 tsp salt
  1. In a food processor blitz the cabbage until it resembles small diced bits and place into a bowl. Repeat for the carrot.
  2. In the bowl, mix through the cabbage, carrot, spring onion, eggs, coconut flour, turmeric, tamari and psyullium husk
  3. Heat coconut oil in a medium frying pan and spoon in about 1/4 cup at a time to make little pancakes. Cook for 5-7 minutes each side and then flip
  4. You can keep them warm in the oven (have the oven set at 100c) whilst you make them all
  5. To make the beetroot tahini, combine everything into a mini food processor and blend until smooth and creamy.
  6. Serve the pancakes with the beetroot tahini, radishes, nori, avocado and tamari

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