JAPANESE CABBAGE PANCAKES (AIP)

Ingredients

2 tablespoons grass-fed gelatin

2 tablespoons lukewarm water

4 tablespoons hot water

2 tablespoons coconut aminos

1 tablespoon toasted sesame oil (if not tolerated, use olive oil)

1 1/2 teaspoons coconut vinegar

1/2 teaspoon fish sauce

1/4 teaspoon salt

1/2 cup cassava flour

1 tablespoon coconut flour

3 tablespoon water

4-5 cups shredded cabbage

1 medium onion, thinly sliced

2 tablespoons coconut oil

-diced green onions

-crumbled bacon

-wasabi avocado sauce

Instruction

1. Prepare gelatin eggs by mixing the gelatin and 2 tablespoons of warm water together until the gelatin is wet. 

2. Pour 4 tablespoons hot water over the mixture and whisk vigorously by hand or with a hand blender. 

3. Let the gelatin "egg" sit for 2-3 minutes.

4. In a large bowl, combine the "eggs," aminos, oil, vinegar and fish sauce and whisk until smooth.

5. Combine the salt, cassava flour, and coconut flour then add to the liquid mixture and whisk again to combine.

6. Add the water a tablespoon at a time, whisking after each tablespoon. Use only enough water to thin batter but not watery and runny.

7. Add the shredded cabbage and onion to the batter and toss to combine and coat everything.

8. Heat 1/2 tablespoon oil in a non-stick or cast iron skillet over medium heat. Once hot, add about 3/4 cup of the cabbage mixture. Press it down with a spatula to form a circle about 1/2 inch thick. Place a cover on the skillet for 3-5 minutes to help soften the cabbage. 

9. Flip the pancakes and cook another 3-5 minutes without the lid. If needed to get the first side golden brown, flip over one more time to crisp it up.