• 1 zucchini, shredded into matchsticks or just largely grated
  • 3 cups shredded cabbage (red or green)
  • 6 spring onions, thinly sliced on an angle
  • 2/3 cup (130g) rice flour
  • 2 tbs nori komi furikake (Japanese rice seasoning) OR just use sesame oil, salt and pepper – plus extra to serve 
  • 6 eggs
  • 1 tbs sesame oil
  • 1- 2 avocados, quartered
  • Juice of 1 lime, plus extra wedges to serve
  • Good-quality gluten-free mayonnaise and alfalfa sprouts, to serve


  • Place zucchini, cabbage and half the spring onion in a large bowl and toss to combine. Sprinkle over rice flour, furikake (or sesame oil, salt & pepper) and 2 tsp salt, then, using your hands, toss to completely coat vegetables.
  • In a separate bowl, whisk eggs with 1/4 cup (60ml) iced water until combined. Season well, then add to the vegetable mixture and toss well to combine.
  • Preheat oven to 100°C. Heat a large frypan over high heat. Heat 1 tsp sesame oil, then add one-quarter of the batter, smoothing out with the back of a spoon to a rough circle. Cook for 3 minutes or until base is golden and pancake is firm enough to flip, then flip and cook for a further 3 minutes or until cooked through. Transfer to a baking tray and keep warm in the oven while you repeat with remaining sesame oil and batter to make 4 pancakes.
  • Carefully toss avocado in lime juice. Swirl through mayonnaise and drizzle over pancakes. Top with avocado, remaining spring onion, extra sesame oil and alfalfa sprouts. Serve with lime wedges to squeeze over.