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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