These savory cabbage pancakes are served with a delightfully spicy dipping sauce. In this gluten-free version, I use almond flour with excellent results.
I was intrigued when I came across an okonomiyaki recipe online. Cabbage is one of my favorite vegetables (I adore this roasted cabbage), 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
See the recipe card for exact measurements. Here are my comments on 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: I typically use sriracha. I love its complex flavor compared to thinner, more vinegary pepper sauces.
For the pancakes:
- Shredded cabbage: Shred it yourself, or use bagged pre-shredded cabbage or a coleslaw mix.
- Scallions: Use the green parts.
- Almond flour: I use superfine almond flour. It's fine to use all-purpose flour if you don't mind the carbs/gluten.
- 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 okonomi 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
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the sauce ingredients and set aside.
Mix the pancake ingredients in a bowl. Cook them in hot oil, about 3 minutes per side over medium-high heat.
Serve with the dipping sauce.
We loved these pancakes. I used regular flour and they were delicious! I made your dipping sauce as well and you were right, it made them amazing! Thank you!
Cathy
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Recipe Tips
- 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.
- While not as sturdy as the traditional version, these fritters are tasty, crispy, and savory, and they hold their shape well when cooked. If you're OK with using all-purpose flour, they will hold their shape even better.
- The spicy dipping sauce is phenomenal. Please use it! Without it, the pancakes are very good. With it, they are amazing.
- Storage: 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.
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 or poached eggs for a delicious, meatless meal.
When I serve them as a side, I like to pair them with any of the following main courses:
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 - or ¼ cup of all-purpose flour if you don't mind the carbs/gluten.
- 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 delicious meatless meal.
- The spicy dipping sauce is phenomenal. Please 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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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Pat says
Can I use regular flour instead?
Vered DeLeeuw says
Hi Pat,
Yes! If you don't mind the gluten/carbs, you can use 1/4 cup of all-purpose flour.
Sharon says
Loved it, even the kids gobbled them up. Super easy and keto !!!
Vered DeLeeuw says
Yay! I'm so glad this recipe was a success, Sharon.
Cathy says
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 says
I'm glad you enjoyed this recipe, Cathy! Tomato chutney sounds great.
Bernie says
Can these be cooked in a waffle maker please
Vered DeLeeuw says
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 says
This is absolutely the best! I crave it every morning!! What a great way to use cabbage. Thanks for this recipe!!
Vered DeLeeuw says
You're very welcome, Holly! Thanks for the review.
Lee says
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 says
I'm glad you like this recipe, Lee! Thanks for the detailed review and for sharing your tweaks.
Gloria says
Can these be made in a waffle iron?
Vered DeLeeuw says
Hi Gloria,
I haven't tried that, but I suspect they will stick and/or fall apart.
April says
Excellent recipe, thank you!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, April! Thank you for taking the time to write a comment. I appreciate it.
lara kizer says
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 says
Sounds like a great plan, Lara! Glad you enjoyed them.
Annio says
We enjoyed these cabbage pancakes as a low-carb option. We had them with Canadian bacon for breakfast. Thank you for sharing.
Vered DeLeeuw says
I'm so glad you enjoyed these pancakes, Annio!
Judy says
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 says
So glad you liked this recipe, Judy!