To shred kale, stack 2 leaves and first remove ribs as shown in the picture above, then slice widthwise to make thin, short, strips. Measure and put into a large bowl.

Shred cabbage by cutting a head of cabbage in quarters, then cutting one of the quarters in 2 equal pieces lengthwise, and finally slicing thinly in the other direction. Measure and add to the large bowl.

Shred carrots by peeling, or using large side of a cheese grater. Measure and add to bowl.

Add green onions, salt, and gluten free flour and toss to coat veggies.

Add eggs, and toss until all ingredients are evenly distributed. The batter will be mostly veggies, just coated in egg and flour.

Heat a skillet with a thin layer of oil. I set mine just a bit below medium, you want it to be hot enough to sizzle, but not so hot that the fritters burn before being done in the middle.

You can make the fritters any size you wish, we usually make them about the size of a pancake.

Scoop the batter into the hot oil and then press down and form with a spatula to make your pancake shape. Cook 1-2 minutes until fairly brown underneath, then flip and cook until the other side is browned as well. These are best served right out of the pan so they are crispy, but you can also put them in a single layer on a cookie sheet or plate.

Combine all ingredients and stir until smooth. Refrigerate for at least ½ hour before serving. You can definitely make this a day ahead for easy dinner prep the next day! Leftovers store great in the fridge.

Combine all ingredients in a small saucepan and heat over low heat until warm and slightly thickened. This can also be done ahead and re-warmed.

Just before serving, drizzle pancakes with Japanese Mayonnaise and BBQ, and top with meat if desired.