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.
![Cabbage pancakes are served with a dipping sauce.](https://healthyrecipesblogs.com/wp-content/uploads/2022/03/cabbage-pancakes-1-2022.jpg)
I was intrigued when I came across an okonomiyaki recipe online. Cabbage is one of my favorite vegetables, and the idea of making it into savory pancakes sounded amazing. But I didn't want to add flour. I wanted a low-carb and gluten-free version that would still taste good.
So, I used almond flour. We all loved the result - crispy yet tender and delicious fritters. They hold their shape beautifully and keep well for several days in the fridge.
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Ingredients
Here's an overview of the ingredients needed to make these pancakes. The exact measurements are included in the recipe card below.
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.
- 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 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
Making these cabbage pancakes is easy! Scroll down to the recipe card for 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 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. Mix well.
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
It's a savory Japanese dish made of batter (flour, water and eggs), shredded cabbage, and various toppings. The pancakes are first cooked on the griddle and then topped with sauces and other savory 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 the fridge, in an airtight container, for 3-4 days. I either reheat them in the microwave or simply eat them cold. You can also freeze them, separated by wax paper squares.
More Cabbage Recipes
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Recipe Card
Cabbage Pancakes (Okonomiyaki)
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 almond flour blanched, finely ground
- 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.
Video
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 the fridge, in an airtight container, for 3-4 days. I either reheat them in the microwave or simply eat them cold. You can also freeze them, separated by wax paper squares.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Sharon
Loved it, even the kids gobbled them up. Super easy and keto !!!
Vered DeLeeuw
Yay! I'm so glad this recipe was a success, Sharon. Thanks for the review!
Cathy
This one's a keeper, very good for getting some veggies into the diet and using up leftover cabbage. I added grated carrot to mine. Suggest a little smokey tomato chutney on each one instead of the dipping sauce.
Vered DeLeeuw
I'm glad you enjoyed this recipe, Cathy! Tomato chutney sounds great.
Bernie
Can these be cooked in a waffle maker please
Vered DeLeeuw
Hi Bernie,
I used to think they would stick to a waffle maker, but Lee commented that she makes them in her mini waffle iron. I would grease the waffle maker thoroughly if I were to try this.
Holly Borgen
This is absolutely the best! I crave it every morning!! What a great way to use cabbage. Thanks for this recipe!!
Vered DeLeeuw
You're very welcome, Holly! Thanks for the review.
Lee
Great recipe. I used plain Greek yogurt in place of sour cream. Also added nutritional yeast with dash of lemon. I also added Savory Spice’s Bajan Caribbean spice with a dash of piri-piri seasoning. Next time I plan to try adding ground seeds—chia, hem and/or flax for added nutrition. Thanks for posting!!
P.S. Can do this in mini waffle iron like ‘chaffle’, toastier in mine.
Vered DeLeeuw
I'm glad you like this recipe, Lee! Thanks for the detailed review and for sharing your tweaks.
Gloria
Can these be made in a waffle iron?
Vered DeLeeuw
Hi Gloria,
I haven't tried that, but I suspect they will stick and/or fall apart.
April
Excellent recipe, thank you!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, April! Thank you for taking the time to write a comment. I appreciate it.
lara kizer
I made this for the first time for lunch and it was delicious and turned out great! It was easy to make. I had a head of cabbage so I had to take the time to shred but otherwise very quick. I plan to make a second batch with the rest of the cabbage and then freeze them for later and reheat in the airfryer.
Vered DeLeeuw
Sounds like a great plan, Lara! Glad you enjoyed them.
Annio
We enjoyed these cabbage pancakes as a low-carb option. We had them with Canadian bacon for breakfast. Thank you for sharing.
Vered DeLeeuw
I'm so glad you enjoyed these pancakes, Annio!
Judy
Thank you so much for this recipe! Instead of cabbages, I used cauliflower rice. I used fresh cauliflower and used the blender until it appeared to be rice crumbles. I used all the other ingredients. This is a great recipe for a hearty breakfast!
Vered DeLeeuw
So glad you liked this recipe, Judy!