A dish that combines simplicity with flavor in the most delightful way. These pancakes are easy to make and incredibly versatile, making them suitable for any meal—breakfast, lunch, or dinner.
Ingredients
Scale:
2 cups finely shredded cabbage
1/2 cup all-purpose gluten-free flour
2 large eggs
1/4 cup green onions, finely chopped
1/4 cup grated carrots (optional)
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
3 tablespoons water
2-3 tablespoons vegetable oil for cooking
Sour cream or Greek yogurt (for serving)
Chopped fresh herbs (for serving)
Toasted sesame seeds (for serving)
Sriracha or chili sauce (for serving)
Instructions
Begin by finely shredding the cabbage. If using a food processor, use the grating attachment. Sprinkle salt on the shredded cabbage and let it sit for 10 minutes to draw out excess moisture.
In a large mixing bowl, combine the shredded cabbage, gluten-free flour, eggs, green onions, grated carrots (if using), garlic powder, salt, black pepper, and red pepper flakes. Mix thoroughly and add water gradually to achieve the desired consistency.
Heat a large skillet over medium heat and add 1 tablespoon of oil. Test if the oil is ready by dropping a small amount of batter into the pan; if it sizzles, it’s ready.
For each pancake, ladle about 1/4 cup of the batter into the hot pan and flatten it gently. Cook for about 3-4 minutes until golden brown on one side.
Carefully flip the pancake using a spatula and cook for an additional 3-4 minutes until the other side is also golden brown and crispy.
Remove the cooked pancake from the pan and keep it warm in a low oven. Repeat the cooking process for the remaining batter, adding more oil as needed.
Serve immediately while hot, topped with sour cream, fresh herbs, sesame seeds, or Sriracha.
