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Crispy Cabbage Pancakes on a platter with spicy mayo sauce

Easy Crispy Cabbage Pancakes – Okonomiyaki

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  • Author: Karen
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free

Description

Get more veggies with these crispy cabbage pancakes. Like hash browns but with a Japanese flavor profile, they have a crunchy outside and a soft and savory middle.


Ingredients

Units Scale

Batter

  • 4 cups pre-shredded coleslaw mix (contains green cabbage, carrots, and sometimes red cabbage) or 9-oz bag coleslaw mix – see notes
  • 6 green onions (scallions) sliced, white and green parts separated
  • 2 Tablespoon olive oil, divided
  • 4 large eggs, beaten
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon black pepper, freshly grated
  • 1/4 teaspoon toasted sesame oil
  • 1 Tablespoon gluten free low sodium tamari
  • 1 inched peeled ginger cube, minced or 1 teaspoon fresh ginger paste from a tube
  • 1/4 cup almond flour

Sriracha Mayonnaise

  • 1/4 cup avocado oil mayonnaise
  • 1 Tablespoon sriracha sauce
  • 1 Tablespoon rice vinegar

Garnish

  • Black sesame seeds
  • Sliced green onion tops reserved from above
  • Okonomi Sauce, optional

 


Instructions

  1. Prepare Ingredients. Chop off the root end of the green onion and compost or discard. Pull away wilted layers. Slice off a small portion of the tops and discard. Thinly slice the green onions and place the white slices (root end)  and green slices (top portion) in separate piles. If you are not using bagged cole slaw mix, chopped green cabbage to measure 3.5 cups. Scrub and remove the ends from the carrot and shred them on a box grater. Add ¼ cup red cabbage for color (optional). Mince a 1-inch piece of fresh ginger. Combine mayonnaise, sriracha, and vinegar in a small bowl. Transfer the sauce to a squeeze bottle or small serving bowl.
  2. Combine Batter. Whisk eggs in a large bowl. Add garlic powder, pepper, sesame oil, tamari, and fresh ginger. Stir in almond flour and whisk to combine ingredients. Fold in the cabbage mixture and the white portion of onions.
  3. Preheat skillet; Heat an 11″ – 12″ skillet over medium heat for 1 minute. Add 1 tablespoon of oil, allow the pan to heat for another minute, and swirl the pan to distribute the oil over the surface.
  4. Cook. Place small scoops of cabbage mixture onto a preheated and oiled pan. I use a large cookie dough scoop that measures 1/3 cup. Do not flatten the pancake; cover and allow pancakes to cook undisturbed over medium heat until golden brown, about 4 minutes. Flip and cook for 3-4 minutes or until golden brown. Wipe the skillet with a paper towel and add another tablespoon of oil. Swirl to distribute and repeat with the remaining batter. Makes 8 small cabbage pancakes.
  5. Serve. Remove cabbage pancakes to a platter and garnish with sesame seeds and green onion. Drizzle spicy mayonnaise on pancakes or serve in a bowl on the side. Serve with Okonomi Sauce if desired.

 


Notes

Using a 14-oz bag of slaw mix, you will have 2 cups left over for another use, or you can make four more pancakes using an additional 1/2 recipe.

If following a gluten-free diet, do not use Okonomi sauce.

Nutritional values below include the spicy mayo sauce in the recipe.

I like to use a carbon steel skillet, which is the same material as a wok and is depicted in the illustrations. Other skillets also work – nonstick,  stainless, or cast iron. If you have a tabletop electric griddle or a stovetop cast iron griddle, you can make all 8 pancakes in one batch!

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