Cabbage Pancakes (Okonomiyaki)

These savory, flavorful cabbage pancakes are served with a delightfully spicy dipping sauce.

Course Side Dish

Cuisine Japanese

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 253kcal

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.

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 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.