These savory, very 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 the idea of making it into savory pancakes sounded really good. 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 very tasty fritters. They hold their shape beautifully and they keep well for several days in the fridge.
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Ingredients
Here's an overview of what you'll need to make these tasty 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 ingreident 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 coeslaw mix.
- Scallions: I use the green parts.
- 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 either refined coconut oil or avocado oil.
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 pancakes 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.
Frequently asked questions
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, 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 attempted to do here, with great success, I might add. The fritters are tasty, crispy, savory, and they hold their shape well when cooked.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- 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, bonito shavings, and dried seaweed.
- Mix some shredded cheese into the batter. Try shredded provolone.
- Mix a handful of bacon bits into the batter.
Serving suggestions
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, by the way. Please do make it and use it! Without it, the pancakes are very good. But with it, they are amazing.
Storing 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.
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Recipe card
Cabbage Pancakes (Okonomiyaki)
INGREDIENTS
Dipping Sauce:
- 4 tablespoons sour cream
- 1 tablespoon reduced sodium soy sauce or use a gluten-free alternative
- 1 teaspoon hot sauce
Pancakes:
- 8 oz pre-shredded cabbage raw (½ bag)
- 4 large scallions sliced (½ cup)
- ½ cup almond flour blanched, finely ground
- 4 large eggs
- 1 tablespoon reduced sodium soy sauce or use a gluten-free alternative
- ¼ teaspoon black pepper
- 1 tablespoon minced fresh garlic
- 2 tablespoons avocado oil for frying
INSTRUCTIONS
- 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 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, 2-3 minutes. Add 1 tablespoon of oil to each skillet 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 the pancakes until browned on both sides, about 3 minutes per side. Serve immediately with the dipping sauce.
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NOTES
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NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 