Paleo Okonomiyaki-Style Pancake with Sliced Beef & Avocado

High ProteinPaleoLow Carb

A 520-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 cup shredded green cabbage
• 2 large eggs
• 1 tbsp almond flour
• 1 tbsp coconut flour
• 1 tsp arrowroot powder
• 0.5 tsp baking powder (gluten-free)
• Pinch of salt
• 4 oz thinly sliced beef (e.g., sirloin or flank steak)
• 1/2 ripe avocado, sliced
• 1 tbsp coconut oil
• 1 tbsp apple cider vinegar
• 1 tsp coconut aminos (optional, for flavour)

Instructions

1. Prep: Shred cabbage, slice avocado, and thinly slice beef if not already done. In a bowl, whisk together eggs, almond flour, coconut flour, arrowroot powder, baking powder, and a pinch of salt until smooth. Fold in the shredded cabbage.
2. Heat coconut oil in a large non-stick pan or on a hob over medium heat.
3. Pour half of the pancake mixture into the pan, forming a round pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat with the remaining mixture.
4. While pancakes are cooking, quickly sear the thinly sliced beef in a separate pan or on a hob for 1-2 minutes per side until cooked to your liking.
5. Place a paleo pancake on each plate. Top with the seared beef and sliced avocado.
6. Drizzle with a little apple cider vinegar and coconut aminos (if using) for an extra flavour kick.