With toasted ramen noodles and almond slivers, this napa cabbage salad is delicious and crunchy. At potlucks, the bowl is consistently cleaned!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 6 pancakes |
Ingredients
- 3 eggs
- 2 egg whites
- 1 cup almond milk
- 3 teaspoons vanilla extract
- 3 teaspoons coconut sugar
- ½ teaspoon unflavored gelatin
- 1 teaspoon baking powder
- ⅓ cup coconut flour
- ¼ cup tapioca flour
- ½ cup almond flour
- 1 pinch salt
- 1 teaspoon arrowroot flour, or as needed (Optional)
Instructions
- Combine eggs, egg whites, almond milk, vanilla extract, coconut sugar, and gelatin in a large bowl.
- Combine coconut flour, tapioca flour, almond flour, and salt in a separate bowl. Fold into the egg mixture and mix to just combine. Add arrowroot flour to thicken batter, if desired.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- I like my batter thick, so after I mix it together, I thicken with arrowroot flour until the batter is just right for me. If you let the batter sit overnight in the fridge, it will thicken all by itself as well.
Nutrition Facts
| Calories | 447 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 279 mg |
| Dietary Fiber | 6 g |
| Protein | 22 g |
| Saturated Fat | 4 g |
| Sodium | 566 mg |
| Sugars | 7 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |