Recipe Vortex

4 tbsp plain greek yogurt (goat milk, coconut milk or regular, etc.)

1 tbsp liquid aminos (soy sauce)

1 tsp hot sauce

4 cups green cabbage, shredded

4 green onions, sliced

2 tbsp coconut flour

4 eggs

1 tbsp liquid aminos (soy sauce)

1/4 tsp black pepper

1 tbsp minced fresh garlic

1 tbsp avocado oil or avocado oil spray (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 coconut flour.

In a small bowl, whisk together the eggs, soy sauce, pepper and garlic.

Stir the egg mixture into the cabbage mixture. Mix well.

Heat a nonstick griddle or a large nonstick skillet over medium-high heat, about 3 minutes.

Add 1 tablespoon of oil and brush to coat.

Scoop the mixture onto the griddle with a 1/4 measuring cup per pancake. Flatten with a spatula.

Cook 3-4 minutes on each side, until browned on both sides. Flip them carefully, they are very delicate. Serve immediately, with the dipping sauce and a spoon for spreading the sauce on the pancakes.