Cabbage Pancakes (Okonomiyaki)

Dipping Sauce:
4 tablespoons sour cream
1 tablespoon reduced sodium soy sauce or use a gluten-free alternative
1 teaspoon hot sauce

Pancakes:
8 oz pre-shredded cabbage raw (½ bag)
4 large scallions sliced (½ cup)
½ cup almond flour blanched, finely ground
4 large eggs
1 tablespoon reduced sodium soy sauce or use a gluten-free alternative
¼ teaspoon black pepper
1 tablespoon minced fresh garlic
2 tablespoons avocado oil for frying

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.

from: healthyrecipesblogs.com