An extremely healthy, savoury-style vegetable pancake that is sure to please. It makes the perfect dinner for two.

serves 2

ingredients

4 free range eggs
1/3 cup gluten free plain flour
1 tbsp organic tamari
1/2 tsp grated ginger
1/4 white onion sliced
2 cups shredded green cabbage
1 grated carrot (I leave the skin on for maximum nutrition)
pinch white pepper

sesame oil
4 pieces kai lan

to serve
japanese mayo
kecap manis
finely sliced spring onion
white sesame
black sesame
fresh coriander leaves,
or, crumbled dried seaweed

Place all of the ingredients into a large mixing bowl. Stir to combine well. Allow the batter to sit for 10 minutes.

Heat a generous amount of sesame oil in a frypan over a medium to high heat.

Pour in half the batter. Cook the pancake until golden brown + crispy on both sides. Keep warm whilst you cook the other pancake.

Cut the kai lan in halves lengthwise. Heat another frypan (with a lid) with sesame oil. Sauté the kai lan over a high heat for a few minutes, or until it starts to become tender. Place the lid on for a minute or so to steam finish.

Top the pancakes with a kecap manis, a drizzle of mayo. Scatter all over with spring onion, sesame + coriander leaves. Place the kai lan on top.

I hope you loved this recipe as much as I do! I wouldn’t mind at all, if I had to eat it everyday.

With love + in great health,

Kristy x