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4
15 minutes
15 minutes
3 large eggs
1 tablespoon tamari
1/4 cup milk
1 teaspoon apple cider vinegar
1 teaspoon sesame oil
1/4 teaspoon sea salt
1 cup gluten-free plain flour
2 cups cabbage, shredded with a knife or finely chopped
1carrot, grated
4spring onions, finely chopped
Toppings:
1avocado, sliced
200 g smoked salmon
Sesame seeds, to serve
Tamari, to serve
Heat a large frying pan over a medium heat. Add enough oil to cover the base of the pan. Using a large spoon, heap the batter into the pan like you would a small pancake. Cook on each side for about 5 minutes, or until golden brown and cooked through.
Once all of the pancakes are cooked, divide between 4 portions and stack with toppings. Each person should get ¼ avocado each, 50g smoked salmon and a sprinkling of sesame seeds to serve.
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