Cabbage Pancakes

Delicious, super flavorful cabbage pancakes with a phenomenal spicy dipping sauce. In this gluten free version, I used coconut flour instead of wheat flour.

Course Side Dish

Cuisine Japanese

Keyword cabbage, fritters, gluten free

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings servings

Calories 162kcal

Author Vered DeLeeuw

Ingredients

Dipping Sauce:

4 tablespoons plain full-fat Greek yogurt
1 tablespoon reduced sodium soy sauce or use a gluten-free alternative plus salt if needed
1 teaspoon hot sauce

Pancakes:

8 oz pre-shredded cabbage raw (½ bag)
4 large scallions, sliced (½ 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)
¼ teaspoon black pepper
1 tablespoon minced fresh garlic
1 tablespoon refined coconut oil or 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 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 of oil 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 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.

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