Delicious, very flavorful cabbage pancakes with a phenomenal spicy dipping sauce. In this gluten-free version, I use coconut flour instead of wheat flour.
These delicious pancakes are my own low-carb and keto interpretation of a classic Japanese dish, okonomiyaki.
I was intrigued when I came across an okonomiyaki recipe online. Cabbage is one of my favorite vegetable, and the idea of making it into pancakes sounded really good. But I didn't want to add flour. I wanted a keto and gluten-free version that would still taste good.
My version of the classic recipe
So instead of the wheat flour traditionally used in the Japanese recipe, I used just a little coconut flour in these pancakes.
Coconut flour is very absorbent, so you can use just a little without impacting the flavor. After all, you don't want these savory pancakes to taste like coconut!
We all loved the result - crispy yet tender and very tasty fritters. So after that first experiment, I have made this recipe many times over the past couple of years. And now it's time to share it with you!
The ingredients you'll need
Here's an overview of what you'll need to make these tasty cabbage pancakes. The exact measurements are included in the recipe card below:
For the dipping sauce:
- Greek yogurt: Use plain full-fat yogurt. You can also use sour cream.
- Reduced-sodium soy sauce: Or a gluten-free alternative.
- Hot pepper sauce.
For the pancakes:
- Shredded cabbage: Shred it yourself or be as lazy as I am and use bagged pre-shredded cabbage.
- Scallions: I use the green parts.
- Coconut flour.
- Eggs: I use large eggs in most of my recipes, this one included.
- More soy sauce or an alternative.
- Black pepper: Freshly ground is best.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
- Oil for frying: I use either refined coconut oil or avocado oil.
How to make cabbage pancakes
It's so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Your first step is to mix together the sauce ingredients. Then set the sauce aside for later.
Now, mix the pancakes ingredients.
Cook them in hot oil, measuring ¼ cup per pancake and gently flattening them, 3-4 minutes per side.
Serve with the dipping sauce.
How to serve cabbage pancakes?
They 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.
What about leftovers?
Leftovers keep well for 3-4 days in the fridge, in an airtight container. I either reheat them in the microwave on 50% power, or simply eat them cold. You can also freeze them, separated by wax paper squares.
More cabbage recipes that you might enjoy
If you like cabbage, another recipe that I really like and make often is this hearty cabbage casserole.
And oven roasted cabbage wedges are very simple and easy to make, and surprisingly good.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
- 4 tablespoons plain full-fat Greek yogurt
- 1 tablespoon reduced sodium soy sauce or use a gluten-free alternative plus salt if needed
- 1 teaspoon hot sauce
- 8 oz pre-shredded cabbage raw (½ bag)
- 4 large scallions, sliced (½ cup)
- 2 tablespoons coconut flour
- 4 large eggs
- 1 tablespoon reduced sodium soy sauce (or use a gluten-free alternative and add salt as needed)
- ¼ teaspoon black pepper
- 1 tablespoon minced fresh garlic
- 1 tablespoon refined coconut oil or avocado oil for frying
- Prepare the dipping sauce by mixing the ingredients in a small bowl. Set aside.
- In a large mixing bowl, mix together the raw 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 of oil and brush to coat.
- Scoop the mixture onto 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.