🥬 Cabbage Flourless Pancake
✨ Description
This simple, flourless cabbage pancake is crispy on the outside, soft on the inside, and packed with flavor. It’s a low-carb, high-fiber dish made with everyday ingredients—perfect for a quick breakfast, light lunch, or healthy snack. Think of it as a lighter, gluten-free twist on a savory veggie pancake!
🛒 Ingredients
2 cups finely shredded cabbage
2 large eggs
¼ cup grated cheese (optional – cheddar or mozzarella work great)
2 tbsp chopped green onions
1 clove garlic (minced)
½ tsp salt
¼ tsp black pepper
½ tsp chili flakes (optional)
1–2 tbsp oil (for cooking)
👩🍳 Instructions
Prep cabbage
Finely shred the cabbage. Lightly squeeze it to remove excess moisture.Mix batter
In a bowl, combine cabbage, eggs, cheese (if using), green onions, garlic, salt, and spices. Mix well.Heat pan
Add a little oil to a non-stick pan over medium heat.Cook pancake
Scoop mixture into the pan and flatten into a pancake shape.Flip & cook
Cook for 3–4 minutes per side until golden brown and cooked through.Serve hot
Enjoy crispy and fresh!
🌿 Healthy Tips
Add grated carrot or zucchini for extra nutrition
Use low-fat cheese or skip it for a lighter version
Serve with yogurt, garlic sauce, or chili sauce
❓ Q & A
Q: Can I make it vegan?
Yes! Replace eggs with a flax egg (1 tbsp flaxseed + 2.5 tbsp water per egg).
Q: Why is my pancake falling apart?
You may need more binding—add another egg or a little cheese.
Q: Can I bake instead of fry?
Yes, bake at 180°C (350°F) for about 20 minutes, flipping halfway.
Q: Is it keto-friendly?
Yes, it’s naturally low in carbs—just skip high-carb add-ins.
Q: How do I store leftovers?
Refrigerate for up to 3 days and reheat in a pan for best texture.
