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Powerful Plant Compounds
The medley of cabbage, sweet potato and carrot in these Japanese-style pancakes possesses a host of health benefits. Cabbage is packed with vitamin K (vital to helping blood clotting) and folate (a B vitamin required by the body to make DNA). Plus, you’ll fill up on beta-carotene, the pigment which gives sweet potatoes and carrots their bright orange color, to help bolster eye health, skin health and immunity.
- Prepare pancakes: In a large bowl, combine cabbage, sweet potato, carrot and white/light green parts of onions. In a small bowl, whisk together eggs, coconut flour, water, arrowroot, ginger, tamari, baking soda, garlic and salt; whisk to a smooth batter consistency. Stir egg mixture into cabbage mixture and mix well. Fold in shrimp.
- Preheat oven to 300°F. Heat a large cast iron stick skillet on medium-high. Mist with cooking spray. Add ¾ cup batter and gently push batter down with a spatula until flattened into a 6-inch circle. Cook until underside is browned, about 4 minutes. Gently flip and cook about 3 more minutes. Transfer to a wire rack over a baking sheet and keep warm in the oven. Repeat with remaining batter.
- Meanwhile, prepare sauce: In a small bowl, combine all ingredients. Serve pancakes with sauce and, if desired, reserved greens of onions and sesame seeds.
NOTE: If following our Meal Plan, freeze half of pancakes for later in the week. Thaw and reheat when called for. Reserve sauce in an airtight container in the refrigerator.
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- Serving Size 3 pancakes with sauce
- Calories 556
- Carbohydrate Content 43 g
- Cholesterol Content 524 mg
- Fat Content 26 g
- Fiber Content 16 g
- Protein Content 37 g
- Saturated Fat Content 9 g
- Sodium Content 929 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 12 g
- Polyunsaturated Fat Content 4 g