These delicious cabbage pancakes are my own low-carb interpretation of a classic Japanese dish, okonomiyaki. I was intrigued when I came across a recipe for cabbage pancakes online, but I wanted a low-carb version. So instead of the flour traditionally used in Japanese cabbage pancakes, I used just a little coconut flour. Coconut flour is very absorbent, so you can use just a little, without impacting the flavor.
We all loved the result – tender, tasty cabbage pancakes, and the spicy dipping sauce is phenomenal. I insist that you make it and use it! Without it, the pancakes are very good, but with it, they are amazing.
These cabbage pancakes make an excellent appetizer or side dish, but they are hearty enough to serve as a vegetarian main dish, if you serve 4 per person instead of 2.
- 4 tablespoons plain, full-fat Greek yogurt
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon hot sauce
- Prepare the dipping sauce by mixing the ingredients in a small bowl. Set aside.
- In a large mixing bowl, mix together the cabbage, scallions and coconut flour.
- In a small bowl, whisk together the eggs, soy sauce, 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, about 3 minutes. Add 1 tablespoon oil and brush to coat.
- Scoop the mixture into the griddle with a 4-tablespoon ice cream scoop or measuring cup per pancake. Flatten with a spatula.
- Cook 3-4 minutes on each side, until browned on both sides. Flip them carefully, they are very delicate. Serve immediately, with the dipping sauce and a spoon for spreading the sauce on the pancakes.