1tablespoonreduced sodium soy sauceor use a gluten-free alternative
¼teaspoonblack pepper
1tablespoonminced fresh garlic
2tablespoonsavocado oil for frying
Instructions
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.
Video
Notes
It's fine to use a pre-shredded coleslaw mix rather than chop a whole cabbage. I do recommend giving the mix an extra quick chop, especially if it's coarsely shredded. You want fairly fine shreds in this recipe.