Best Cabbage Pancakes Recipe

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Best Cabbage Pancakes Recipe
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Best Cabbage Pancakes Recipe: Serve these delicious, flavorful cabbage pancakes with a dipping sauce that’s just the right amount of spicy.

I use almond flour instead of wheat flour in this gluten-free recipe, and it turns out well.

When I saw an online recipe for okonomiyaki, I was fascinated. Since I love cabbage so much, I thought it would be a great idea to turn it into savory pancakes. However, I was against adding flour. I wanted a version that will still taste excellent but be minimal in carbohydrates and gluten.

I thus used almond flour. The outcome was delicious, crispy, and delicate fritters that delighted us all. They preserve nicely in the refrigerator for several days and hold their shape well.

Best Cabbage Pancakes Recipe

 

Easy Cabbage Fritters with Garlicky Dip

 

Ingredients

Dipping Sauce:

  • 4 tablespoons sour cream
  • 1 tablespoon reduced sodium soy sauce or use a gluten-free alternative
  • 1 teaspoon hot sauce

Pancakes:

  • 8 oz. pre-shredded cabbage, raw (½ bag)
  • 4 large scallions sliced (½ cup)
  • ½ cup almond flour, blanched, finely ground
  • 4 large eggs
  • 1 tablespoon reduced sodium soy sauce or use a gluten-free alternative
  • ¼ teaspoon black pepper
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons avocado oil for frying

 

Instructions

  • In a small bowl, combine the ingredients for the dipping sauce. Put aside.
    Combine the almond flour, onions, and raw cabbage in a sizable mixing basin.

 

  • Mix the eggs, soy sauce, garlic, and black pepper in a small bowl.
    Incorporate the egg mixture into the mixture of cabbage. Blend thoroughly.

 

  • For two to three minutes, heat two large nonstick skillets or a nonstick twin burner griddle over medium-high heat. Brush each skillet with one tablespoon of oil to ensure it is coated.

 

  • Using a 4-tablespoon ice cream scoop (or measuring cup) for each pancake, spoon the ingredients onto the griddle. Using a spatula, flatten.

 

  • Cook for about 3 minutes on each side, or until the pancakes are browned on both sides. Along with the dipping sauce, serve right away.

 

ALSO SEE

Lemony Kale Salad Recipe

 

Notes

  • It’s fine to use a pre-shredded coleslaw mix rather than chop a whole cabbage. I do recommend giving the mix an extra quick chop, especially if it’s coarsely shredded. You want fairly fine shreds in this recipe.

Nutrition

  • Serving: 3 pancakes
  • Calories: 253 kcal
  • Carbohydrates: 9g
  • Protein: 10g
  • Fat: 21g
  • Saturated Fat: 4g
  • Sodium: 378mg
  • Fiber: 3g
  • Sugar: 3g

 

 

FAQs AND QUESTIONS

 

What is okonomiyaki?

  • It’s a savory Japanese dish made of batter (flour, water and eggs), shredded cabbage, and various toppings. The pancakes are first cooked on the griddle, then topped with sauces and other savory toppings.

 

As a cabbage pancake, sweet ?

  • No, not at all. They are decidedly savory and they’re part of a savory meal. I suppose you could more accurately describe them as “fritters” to prevent any confusion.

Variations

 

  • I almost always follow the recipe exactly since I adore it that way. But here are some suggestions if you want to change up the basic recipe:

 

  • If you’re willing to spend money on specialty goods and want a more conventional recipe, you may top your pancakes with traditional ingredients like dried seaweed, bonito shavings, Japanese mayonnaise, and okonomiyaki sauce.

 

  • Add grated cheese to the mixture. Try some provolone shredded.
  • Add a few pieces of bacon to the batter.

 

Serving suggestions

  • These pancakes make an excellent appetizer or side dish. But they are also hearty enough to serve as a meatless main dish if you serve four per person instead of two. Sometimes I serve them with fried eggs for a complete meatless meal.

 

  • The spicy dipping sauce is phenomenal, by the way. Please do make it and use it! Without it, the pancakes are very good. But with it, they are amazing.

 

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