Easy Crispy Cabbage Pancakes – Okonomiyaki
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.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Batter
- 9-oz bag coleslaw mix or 4 cups shredded cabbage- see notes
- 6 green onions (scallions) sliced, white and green parts separated
- 2 Tablespoons 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 inch 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
- Prepare Ingredients. Chop off the root end of the green onion and compost or discard it. Pull away wilted layers. Slice off a small portion of the tops and discard. Thinly slice the green onions, placing the white slices (root end) and green slices (top portion) in separate piles. Mince 1 inch of fresh ginger. Combine mayonnaise, sriracha, and vinegar in a small bowl. Transfer the sauce to a squeeze bottle or small serving bowl.
- Combine Batter. Whisk eggs in a large bowl. Add garlic powder, pepper, sesame oil, tamari, and fresh grated ginger. Stir in almond flour and whisk to combine ingredients. Fold in the cabbage mixture and the white portion of the green onions.
- Preheat skillet: Preheat a 11″ to 12″ skillet or large cast-iron griddle on the stovetop, or preheat an electric griddle to 350°F. Add 1 tablespoon of oil, allow the pan to heat for another minute, and distribute the oil over the surface.
- 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. Add another tablespoon of oil and distribute and repeat with the remaining batter. Makes 8 small cabbage pancakes.
- Serve. Remove cabbage pancakes to a platter and garnish with sesame seeds and green onion. Drizzle spicy mayonnaise over pancakes or serve it on the side in a bowl. 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 change the recipe scale above to 1.5.
SCD followers – tamari must be grain-free; omit okonomi sauce and mayonnaise, or use SCD-safe alternatives.
If you follow a gluten-free diet, avoid using 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, such as 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!
Try Baked Zucchini Fritters with Cream Yogurt Sauce for another veggie-forward dish.
Find it online: https://www.suppersanity.com/cabbage-pancakes/
