Winter calls for warmer, heartier and more nourishing breakfasts to set our bodies up for an energised day – and if we can include gut-loving and immunity-boosting ingredients in the mix all the better. This recipe ticks the boxes for all of the above. Made with fibre rich savoy cabbage and sweet potato to feed the gut and promote motility, ginger to soothe and heal intestinal lining and boost immunity, as well as miso and kimchi to nourish our intestinal flora, it’s ideal not only for breakfast but for any meal of the day.
Gut-loving Japanese Pancake
GF : DF : SF : VEGETARIAN
1 cup (100g) almond meal
¼ small (100g) savoy cabbage, finely shredded
100g Sweet potato, peeled and grated, squeezed slightly to reduce moisture
2 asian shallots, white part only finely sliced
½ bunch coriander, stalks finely chopped and leaves picked
1 tbsp sesame seeds, toasted
½ tsp tamari
2 ½ tsp grated fresh ginger
2 tablespoons coconut oil
1 teaspoon miso
2 teaspoon rice malt syrup
2 tablespoon peanut butter
2 tablespoon almond milk
½ cup kimchi
1 avocado, quartered
2 teaspoons sesame seeds
2 tablespoons pickled ginger
Additional shallot if desired
In a large bowl, whisk together eggs, then add almond meal, cabbage, sweet potato, shallots, coriander, sesame seeds, tamari and ginger and toss to combine all ingredients well.
Heat a large frypan, and add 1 tablespoon coconut oil, portion two pancakes, separate, into the pan and cook 8 minutes each side.
Remove from pan and cover to keep warm, whilst repeating the process with remaining coconut oil and pancake mixture.
When all are cooked, top with miso drizzle followed by additional ingredients to serve.
Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.