Japanese Cabbage Pancakes!…


Preparation Time:

15 Minutes

Cooking Time:

15 Minutes


Serves 2


– Avocado or olive oil for  the pan

– 4 pasture-raised, organic chicken eggs

– 1/4 c water

– 1/4 c cassava flour

– 2 cups finely shredded white cabbage

– 2/3 c peeled & shredded Japanese Yam

– 2 tsp grated ginger

– Pink salt & pepper to taste


1. Heat pan over medium-high heat and coat pan with oil.

2. In a medium size bowl, beat the eggs, flour, cabbage, Japanese yam, salt & pepper.

3. Add a large spoonful of batter to the pan, spreading out the batter by tilting the pan, and cook for 7-10 minutes before flipping the pancake. If your pan is big enough, you can cook two at a time or make smaller versions. After flipping, cook until lightly browned.

4. Eat as is or try with the following toppings:

    -shredded pasture-raised chicken

    -sliced organic green onions


    -organic goat cheese

    -organic avocado slices

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