Cabbage Pancakes (Okonomiyaki)
User Reviews
5
Cabbage Pancakes (Okonomiyaki)
Description
This Cabbage Pancakes (Okonomiyaki) recipe combines shredded cabbage and scallions with almond flour and eggs seasoned with soy sauce, garlic, and black pepper to form a thick batter. Cooking the batter in oil on a hot griddle results in pancakes with a nicely browned crust and a moist, slightly dense interior rich with vegetable flavor.
The accompanying dipping sauce made from sour cream, soy sauce, and hot sauce introduces a tangy, savory, and mildly spicy component that contrasts well with the pancakes’ mild sweetness and umami notes. The use of almond flour or all-purpose flour offers flexibility in texture and dietary needs.
These pancakes can serve as a satisfying vegetarian main dish or appetizer. Leftovers keep well refrigerated and freeze well, reheating easily in a microwave or eaten cold. The recipe’s versatility allows adjustment in portion size and sauce spiciness to suit preferences.
Ingredients
Dipping Sauce:
- 4 tablespoons sour cream
- 1 tablespoon soy sauce or a gluten-free alternative, reduced sodium
- 1 teaspoon hot sauce
Pancakes:
- 8 ounces cabbage shredded
- 4 scallions large, sliced; ½ cup
- ½ cup almond flour or ¼ cup of all-purpose flour if you don't mind the carbs/gluten, superfine
- 4 egg large
- 1 tablespoon soy sauce or a gluten-free alternative, reduced sodium
- ¼ teaspoon black pepper
- 1 tablespoon garlic minced, fresh
- 2 tablespoons avocado oil for frying
Instructions
- Prepare the dipping sauce by mixing its ingredients (sour cream, soy sauce, and hot sauce) in a small bowl. Set aside.
- In a large mixing bowl, mix together the raw cabbage, scallions, and almond flour.
- In a small bowl, whisk together the eggs, soy sauce, black pepper, and garlic.
- Stir the egg mixture into the cabbage mixture. Mix well.
- Heat a nonstick double burner griddle or two large nonstick skillets over medium-high heat for 2-3 minutes. Add 1 tablespoon of oil to each skillet and brush to coat.
- Scoop the mixture onto the griddle using a 4-tablespoon scoop (or measuring cup) per pancake. Flatten with a spatula.
- Cook the pancakes until browned on both sides, about 3 minutes per side.
- Serve immediately with the dipping sauce.
Notes
- You can use pre-shredded coleslaw mix if short on time, but chop coarsely shredded mix finer for better texture.
- These pancakes work well as appetizers, sides, or a meatless main dish when serving more per person.
- The spicy sour cream dipping sauce greatly enhances flavor and is recommended for full effect.
- Store leftovers up to 3-4 days refrigerated or freeze with wax paper between layers for easy reheating.
- Reheat pancakes in the microwave or enjoy cold as a quick snack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 3pancakes | |
| Calories | 253kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Sodium | 378mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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