Serves
1
INGREDIENTS
- 1 omega-3 egg
- 2 tbsp barley flour
- 1 tsp low sodium or lite tamari
- 1 tsp Sriracha sauce
- 1/8 tsp freshly cracked coarse black pepper
- 1 cup green cabbage thinly sliced
- 1/2 cup red onion thinly sliced
- 2 tsp canola oil
Topping
- 1 tbsp low fat mayo
- smidge wasabi paste
- 1 tsp Sriracha
- 1 tsp water (if desired)
- fresh parsley (optional)
METHOD
- Preheat small non-stick skillet on medium heat.
- In a medium bowl, beat egg and flour. Add tamari and sriracha, beat in.
- Add cabbage and onion and stir in well.
- Add oil to pan, tip the batter into the skillet, smooth out batter so it’s about 7-inches in diameter.
- Cook on one side until deep golden brown, about 3-4, gently flip. Cook for 3-5 minutes or until it’s a deep brown. Remove pan from the heat.
- In a small bowl whisk together: mayo, wasabi and Sriracha. If its too thick for you add 1 tsp water.
- Flip pancake onto a plate and top with mango/sriracha mixture. Garnish with parsley if desired.