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Cabbage Pancakes (Okonomiyaki)
5 from 144 votes

Cabbage Pancakes (Okonomiyaki)

Cabbage Pancakes or Okonomiyaki here are made from shredded cabbage, scallions, almond flour, and eggs mixed with soy sauce, garlic, and black pepper. The batter is cooked to golden-brown pancakes on a hot griddle, crisp on the outside and tender inside. Served with a dipping sauce of sour cream, soy sauce, and hot sauce, they offer a spicy and creamy complement that enhances the savory flavors.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 253 kcal
Course: Side Dish
Cuisine: Japanese

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

    Cup of Yum
  1. Prepare the dipping sauce by mixing its ingredients (sour cream, soy sauce, and hot sauce) in a small bowl. Set aside.
  2. In a large mixing bowl, mix together the raw cabbage, scallions, and almond flour.
  3. In a small bowl, whisk together the eggs, soy sauce, black pepper, and garlic.
  4. Stir the egg mixture into the cabbage mixture. Mix well.
  5. 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.
  6. Scoop the mixture onto the griddle using a 4-tablespoon scoop (or measuring cup) per pancake. Flatten with a spatula.
  7. Cook the pancakes until browned on both sides, about 3 minutes per side.
  8. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 253

% 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.