Ingredients
- 1⅓ tablespoon olive oil (divideed)
- ¾ cup almond flour
- 1 cup boiling water (more to get correct consistency if needed)
- 1 teaspoon xanthan gum
- 6 stalks green onion (thinly sliced)
- 1 teaspoon salt
- ½ cup canola oil
- ¼ cup soy sauce
- 1 teaspoon erythritol
- 2 teaspoons ginger (grated)
- 2 teaspoons vinegar
- ¼ teaspoon crushed red pepper flakes
Nutrition Info Per Serving
Serving Size
1 pancake
Carbohydrates
5
g
Protein
3
g
Fat
22
g
Calories
215
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Instructions
- Place almond flour and xanthan gum in a bowl and slowly add boiling water until the dough forms a ball.
- Knead the dough and then cover and let rest at room temperature for 30 minutes.
- Meanwhile, make the dipping sauce. In a small bowl, whisk together the soy sauce, erythritol, ginger, vinegar, crushed red pepper flakes and 1 teaspoon of the olive oil in a small bowl. Set aside.
- Separate the dough into 8 balls. Cover each ball in remaining olive oil, green onions and salt. Flatten each ball into a pancake.
- Put canola oil in a shallow skillet over medium heat.
- Working one at a time, add a pancake and allow to brown on both sides.
- Serve and enjoy with dipping sauce.