- Unsweetened Original Almondmilk Coconutmilk
- Shelf Stable Unsweetened Original Almondmilk Coconutmilk
- Unsweetened Original Almondmilk
- Shelf Stable Unsweetened Original Almondmilk
- Cook Time
- 35 Minutes
|Dietary Fiber||7.3 g|
Turn the oven on to 200°F.
Place the first five ingredients in a bowl and whisk them together (make sure to get the lumps out of the almond flour).
Mix in the nagaimo, almond milk, dashi powder and panko.
Whisk in the eggs one by one.
Stir in 1 cup of the scallions and the pickled ginger. Finish by mixing in the cabbage 1 cup at a time, until all 6 cups have been incorporated.
Heat a nonstick pan on medium heat and add the oil, about 1 tablespoon per pancake.
When the oil shimmers, add 1 cup of batter to the pan. Form it into a circle with a spatula and flatten the top. The pancake should be about 1/2 to 3/4’s of an inch thick. Cook for 5 minutes, or until the bottom is golden brown.
Carefully flip the pancake. (It can be hard to flip, so do any mending you need to do at this point to reform the circle.) Place a lid over the top, and cook for another 5 minutes.
Remove the lid. If you would like the pancake crispier on the outside, flip it one more time to re-crisp the top.
Remove the pancake to a plate to serve immediately, or to a sheet pan in the oven while you prepare the rest of the pancakes.
To eat, place one or more toppings on the pancake and enjoy!
Mix all ingredients in a bowl until incorporated.