Delicious, super flavorful cabbage pancakes with a phenomenal spicy dipping sauce. In this gluten-free version, I used coconut flour instead of wheat flour.
These delicious cabbage pancakes are my own low-carb and keto interpretation of a classic Japanese dish, okonomiyaki.
I was intrigued when I came across a recipe for cabbage pancakes online. Cabbage is very healthy. But when using it in pancakes, I didn’t want to add refined flour. I wanted a keto and gluten-free version.
So instead of the wheat flour traditionally used in the Japanese recipe, I used just a little coconut flour.
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 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.
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.
What about leftovers?
Leftovers of these cabbage pancakes 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.
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- 4 tablespoons plain full-fat Greek yogurt
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon hot sauce
- 8 oz 1/2 bag pre-shredded coleslaw
- 4 large scallions, sliced (1/2 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)
- 1/4 teaspoon black pepper
- 1 tablespoon minced 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 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.