Japanese Pancake - Cooking, Coaching & Conversations with Dr Lucy Burns

Cooking, Coaching & Conversations with Dr Lucy Burns is live on Facebook at 6pm Tuesday nights. In this week's episode, Dr Lucy shows how to make a quick and easy low carb Japanese pancake.

Ingredients

• 400g bacon, chopped
• 400g cabbage, chopped
• big knob of butter
• 8 eggs
• cream
• Mingle Seasoning 'Guacamole spice mix'
• Optional toppings - mayonnaise & sugar-free BBQ sauce

Instructions

1. Heat a frying pan and add the bacon in to start frying, stirring.
2. Add in the cabbage and the butter and continue to stir while it is cooking.
3. In a bowl, whisk together the eggs, cream and seasoning.
4. Once the bacon and cabbage are cooked, turn the heat down to low and pour in the egg mixture. Cover and cook until the egg is set.
5. Remove from the pan and drizzle with the sugar-free BBQ sauce and mayonnaise as desired.