CABBAGE PANCAKES

INGREDIENTS

I 1 small head of cabbage, shredded

I 3-4 scallions, finely chopped

I Half a Scotch bonnet, finely chopped (optional)

I 1 tablespoon ground flaxseed mixed with 3 tablespoons water, OR 1 egg (if you are not vegan)

I Half cup water

I Half cup flour

I Pinch of salt

I Half teaspoon baking powder

I Coconut oil

THE PROCESS:

I Make your flax egg (ground flaxseed + water). Mix well and set aside for 15 minutes. Omit this step if you are using an egg instead.

I In a large bowl, place the cabbage, scallion, Scotch bonnet and flax egg. Mix everything together.

I Gradually, add half of the flour and half of the water. Mix everything well. Things should start to get ‘sticky’.

I Add the baking powder, and the remaining flour and water and mix well.

Let this mixture sit for about 15 minutes. Let everything to glue together.

I Drizzle some oil in a pan and let the oil heat up a little. Now place a generous spoonful of the cabbage mixture. Using the back of your spoon, flatten out into a circle, reduce heat to medium and cook for 2 minutes. Flip the pancake and cook for another 2-3 minutes. If you want this well cooked, you can flip it again and cook for

another 1-2 minutes.

Cabbage pancakes