Directions

1. In a large mixing bowl, whisk eggs, tamari, milk, apple cider vinegar, sesame oil, salt and a pinch of freshly ground black pepper. Gradually whisk in the flour until a batter is formed. Fold the cabbage, carrot and spring onions into the batter until well-combined.

2. 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.

3. 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.