These savory, flavorful cabbage pancakes are served with a delightfully spicy dipping sauce. In this gluten-free version, I use almond flour instead of wheat flour, with excellent results.
I was intrigued when I came across an okonomiyaki recipe online. Cabbage is one of my favorite vegetables, and making it into savory pancakes sounded amazing. I wanted a low-carb and gluten-free version, so I used almond flour. We loved the result - crispy yet tender and delicious fritters. They hold their shape beautifully and keep well for several days in the fridge.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
For the dipping sauce:
- Sour cream: You can also use plain full-fat yogurt, but sour cream is better. Another option is to use mayonnaise.
- Reduced-sodium soy sauce: Or a gluten-free alternative.
- Hot pepper sauce: It's best to use a sauce where the first ingredient is peppers, not vinegar.
For the pancakes:
- Shredded cabbage: Shred it yourself, or be as lazy as I am and use bagged pre-shredded cabbage or a coleslaw mix.
- Scallions: I use the green parts.
- Almond flour: I use superfine blanched almond flour.
- Oil for frying: I use refined coconut oil or avocado oil.
Variations
- For a more traditional recipe, and if you don't mind purchasing specialty ingredients, top your pancakes with traditional toppings such as okonomiyaki sauce, Japanese mayonnaise, and bonito flakes (If you need any of these to be gluten-free, please check the label carefully).
- Mix shredded cheese into the batter. I like adding ¼ cup of shredded provolone.
- Mix 2 tablespoons of bacon bits into the batter.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe.
Your first step is to combine the sauce ingredients. Set it aside for later.
Mix the pancake ingredients. Start by mixing the shredded cabbage, scallions, and almond flour. Mix the egg, soy sauce, black pepper, and garlic in a small bowl and add them to the cabbage mixture.
Cook the fritters in hot oil, measuring ¼ cup per pancake and gently flattening them, about 3 minutes per side over medium-high heat.
Serve them with the dipping sauce.
Expert Tip
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.
Recipe FAQs
Not exactly, but they are inspired by the savory Japanese fritter, which is made of batter, shredded cabbage, and various toppings.
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.
Yes! This is exactly what I'm doing here. While not as sturdy as the traditional version, these fritters are tasty, crispy, and savory, and they hold their shape well when cooked.
Serving Suggestions
Cabbage 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; with it, they are amazing.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. I reheat them in the microwave or eat them cold. You can also freeze them in freezer bags, separating layers with wax paper.
More Cabbage Recipes
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Recipe Card
Cabbage Pancakes (Okonomiyaki)
Video
Ingredients
Dipping Sauce:
- 4 tablespoons sour cream
- 1 tablespoon reduced sodium soy sauce - or a gluten-free alternative
- 1 teaspoon hot sauce
Pancakes:
- 8 ounces cabbage - shredded
- 4 scallions - large, sliced; ½ cup
- ½ cup superfine almond flour
- 4 large eggs
- 1 tablespoon reduced sodium soy sauce - or a gluten-free alternative
- ¼ teaspoon black pepper
- 1 tablespoon fresh garlic - minced
- 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
- 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.
- 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. Please do make it and use it! Without it, the pancakes are very good; with it, they are amazing.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. I reheat them in the microwave or eat them cold. You can also freeze them in freezer bags, separating layers with wax paper.
Nutrition per Serving
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pk says
tasted really good. thank you
Vered DeLeeuw says
You're very welcome! Glad you liked it.
dianne says
How would these pancakes be with egg whites instead of eggs?
Vered DeLeeuw says
Hi dianne,
It should work, but it won't be as tasty. The yolks add fat and creaminess.
You can replace each whole egg with two egg whites (1/4 cup if using egg whites from a carton).
Beth says
I love these and make various modifications but they are delicious and I use my mini waffle iron!! Beth
Vered DeLeeuw says
Wonderful, Beth! I'm so glad you like this recipe.
Rochelle says
I had every ingredient! It was meant to be. I'm new to keto and have been looking for different ways to do cabbage. This was perfect! Easy and tasty. I'll do it again!
Vered DeLeeuw says
I'm so glad these were a success, Rochelle! Thank you for the review.
Cathy says
We loved these pancakes, although, I did use regular flour and they were delicious! I made your dipping sauce as well and you were right, it made them amazing! Thank you!
Vered DeLeeuw says
Regular flour is fine if you don't mind the carbs/gluten! I'm so glad these were a success, Cathy!
Patricia Lea says
I first had these when we hosted Japanese exchange students. They called it "as you like it." It became the only way my 5 boys would eat cabbage. It even outranked slaw.
Vered DeLeeuw says
I'm so glad this recipe has been such a hit, Patricia! Thank you for the comment.