Pancakes:

• 1 bag of cabbage (or 3-4 cups of shredded cabbage)
• 3 eggs (4 if your eggs are small)
• 1/2 tsp. pepper
• 1 tsp. garlic powder
• 2 tsp. dried onions (or a few green onions diced)
• 1 1/2 Tbsp. Braggs amino acid
• 1 Tbsp. sesame oil
• 1 large can (12.5 oz.) chicken (or use cooked diced or shredded chicken)
• 1 Tbsp. sesame seeds (toasted...or not...)
• 1/2 cup THM Baking Blend
• 2 Tbsp. water 

Mix all the ingredients together. Heat some oil (like coconut oil) in a fry pan. Using a large scoop, drop scoops of the chicken mixture into the pan and flatten a bit. Cook until golden brown and turn them to brown on the other side. If they seem to be getting dry, you can add a bit of water to the pan as they cook. Makes multiple servings.

Sauce:

• 2 Tbsp. mayonnaise
• 1/2 tsp. sesame oil
• 1 tsp. rice vinegar
• 1 Tbsp. water
• 1-2 tsp. sriracha or hot sauce

Mix the sauce ingredients together in a small bowl and pour a little over the top of each pancake. 

enJOY!