Step 1

In a large bowl, combine the eggs, aminos, sesame oil, vinegar, and fish sauce and whisk until smooth.

Step 2

Add the salt, almond flour, and coconut flour to the mixture and whisk again to combine.

Step 3

Add the water a tablespoon at a time, whisking after each addition. You're looking to thin the batter out a bit, but not to make it runny. Different almond flours and coconut flours absorb liquid differently - you may not need all 3 tablespoons!

Step 4

Add the shredded cabbage and carrot to the batter, and toss to combine and coat everything. If it still feels to dry, add a bit more water.

Step 5

Heat a nonstick skillet over medium-high heat and add 1/2 tablespoon of the coconut oil to coat the pan.

Step 6

Scoop out 1/4 of the batter into the pan, and using the back of your scoop or a spatula, spread it out into a single layer.

Step 7

Cook 3-5 minutes, then flip and cook 2-3 minutes more or until browned and batter is cooked through.

Step 8

Serve topped with bacon, green onions, and sriracha mayo, or with toppings of your choice - get creative!