Savory Cabbage Pancakes A Healthy and Easy Snack

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Crispy, golden, and packed with flavor, Savory Cabbage Pancakes are a healthy, easy-to-make snack that you’ll want to make again and again. Whether you’re looking for a quick lunch, a light dinner, or a nutritious side dish, these vegetable-packed pancakes offer a delicious way to enjoy cabbage in a whole new way.

Not only are they budget-friendly, but they also require just a handful of ingredients and can be made in under 30 minutes. Plus, they are low in calories, rich in fiber, and naturally vegetarian—making them perfect for anyone looking for a light yet satisfying meal.

Why You’ll Love These Savory Cabbage Pancakes

✔ Easy to Make – Simple steps with minimal ingredients.
✔ Healthy & Nutritious – Low in carbs and packed with fiber.
✔ Budget-Friendly – Made with affordable pantry staples.
✔ Crispy & Delicious – Perfectly golden brown with a crunchy bite.
✔ Versatile – Serve as a snack, side dish, or light meal.

Ingredients for Savory Cabbage Pancakes

These crispy cabbage pancakes require only a few simple ingredients you probably already have in your kitchen.

Here’s a simple and healthy recipe for Savory Cabbage Pancakes:

Ingredients:

1 cup shredded cabbage (about half a small cabbage)

1/2 cup whole wheat flour (or all-purpose flour if preferred)

1/4 cup water (more if needed)

1 egg

1/4 teaspoon baking powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

1 tablespoon sesame oil (or any oil of choice)

2 tablespoons chopped green onions (optional)

1 tablespoon soy sauce (optional, for extra flavor)

Instructions:

Prepare the cabbage:

Shred the cabbage finely. You can use a knife, a mandolin, or a food processor.

Place the shredded cabbage in a large bowl and set it aside.

Make the batter:

In a separate bowl, whisk together the egg, flour, water, baking powder, garlic powder, onion powder, salt, and pepper.

Stir until smooth, adding more water if the batter seems too thick. You want it to be thick but spreadable.

Combine:

Add the shredded cabbage to the batter, stirring until the cabbage is well-coated. If you’re using green onions or soy sauce, mix them in at this point.

Cook the pancakes:

Heat the sesame oil (or your choice of oil) in a skillet over medium heat.

Once the pan is hot, spoon the batter into the pan, forming small pancakes (about 3-4 inches in diameter). You can cook a few at a time depending on the size of your skillet.

Cook each pancake for about 2-3 minutes per side or until golden brown and crispy. You may need to adjust the heat to avoid burning them.

Serve:

Serve the savory cabbage pancakes warm as a snack or light meal. You can dip them in a little soy sauce or chili sauce if you like extra flavor!

Tips:

You can also add finely chopped carrots, zucchini, or other veggies to the batter for added nutrition and texture.

For a lighter version, use a non-stick pan with less oil or try baking them on a lined sheet tray.

Here are some variations and customizations you can try for your Savory Cabbage Pancakes to make them even more flavorful and tailored to your taste:

Variations & Customizations

1. Add Protein:

Eggs: Add an extra egg or two to make the pancakes fluffier and richer in protein.

Tofu: Crumbled firm tofu can be added for a vegetarian protein boost.

Chicken or Shrimp: Dice cooked chicken or shrimp and fold it into the batter for added protein and flavor.

2. Change Up the Veggies:

Carrots: Shredded carrots add a nice crunch and sweetness to the pancakes. You can substitute some of the cabbage with carrots.

Zucchini: Grated zucchini will give the pancakes a soft texture and a burst of moisture. Just squeeze out the excess water before adding it.

Spinach or Kale: Add chopped spinach or kale for a green boost. This is great for adding more vitamins and fiber.

3. Flavor Variations:

Cheese: Add a handful of shredded cheese (cheddar, mozzarella, or parmesan) to the batter for a cheesy twist. It melts inside the pancakes for extra flavor.

Spices: Experiment with different spices like cumin, paprika, turmeric, or cayenne pepper for a more unique flavor.

Herbs: Fresh herbs like cilantro, parsley, or dill can be mixed into the batter for a fresh herbal note.

4. Dipping Sauces:

Garlic Yogurt Sauce: Mix plain yogurt with minced garlic, lemon juice, and a pinch of salt. It’s a great cooling dip for the savory pancakes.

Spicy Mayo: Combine mayonnaise with sriracha, lemon juice, and a touch of soy sauce for a spicy, creamy dip.

Tamari or Soy Sauce: A simple drizzle of tamari (for a gluten-free option) or soy sauce can enhance the umami flavor.

5. Gluten-Free Option:

Use chickpea flour or rice flour instead of whole wheat or all-purpose flour for a gluten-free version. Chickpea flour also adds a nice savory flavor.

Almond flour can also be used to keep the pancakes light but with a nutty flavor.

6. Make It Vegan:

Skip the egg and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) to bind the ingredients.

Use plant-based milk or water to adjust the batter consistency.

Replace the sesame oil with a neutral vegetable oil if needed.

7. Make It Spicy:

Add chopped chili peppers or jalapeños to the batter for an extra kick.

Use chili flakes or cayenne pepper to add heat to the batter.

8. Sweet and Savory Twist:

Add a handful of raisins or dried cranberries to the batter for a sweet surprise in every bite. This would pair nicely with a tangy dip like a balsamic glaze or yogurt sauce.

9. Cooking Method:

Baked Version: If you want to avoid frying, you can bake the pancakes. Preheat your oven to 375°F (190°C) and place the batter onto a baking sheet lined with parchment paper. Bake for about 15-20 minutes, flipping halfway through, until golden and crispy.

Air Fryer: For a healthier option, you can air fry these pancakes at 375°F (190°C) for about 8-10 minutes, flipping halfway through.

These variations allow you to tailor your savory cabbage pancakes to suit your flavor preferences, dietary needs, or whatever ingredients you have on hand! Enjoy experimenting!

How to Store Savory Cabbage Pancakes:

Cool Completely:

Let the cabbage pancakes cool completely before storing them to prevent moisture from building up, which could make them soggy.

Refrigerator:

Place the cooled pancakes in an airtight container or wrap them in plastic wrap.

Store in the fridge for up to 3-4 days. If you plan to keep them longer, freezing is a better option.

Freezer:

To store for a longer period, freeze the pancakes.

Lay the pancakes out on a baking sheet in a single layer and freeze them for about 1-2 hours until they are firm.

Once frozen, transfer them to a freezer-safe bag or airtight container and store in the freezer for up to 1-2 months.

How to Reheat Cabbage Pancakes:

Reheating from the Refrigerator:

Stovetop: Heat a little oil or butter in a skillet over medium heat. Reheat the pancakes for about 2-3 minutes on each side until they’re crispy and warmed through.

Oven: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet and reheat for about 5-7 minutes, flipping them halfway through to ensure even heating.

Microwave: For a quicker option, place the pancakes on a microwave-safe plate and heat them in 30-second intervals until hot. Note that they might not be as crispy as when reheated on the stove.

Reheating from the Freezer:

Frequently Asked Questions

1. Can I use pre-shredded cabbage for this recipe?

Yes, you can use pre-shredded cabbage to save time, but fresh cabbage will typically have a better texture. Just ensure the cabbage is finely shredded for the best pancake consistency.

2. Can I make these pancakes gluten-free?

Absolutely! To make these savory cabbage pancakes gluten-free, substitute the whole wheat flour with chickpea flour, rice flour, or almond flour. These alternatives will work well and provide a nice texture.

3. How do I make these pancakes vegan?

To make the pancakes vegan, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based milk (like almond or soy milk) instead of regular milk or water. You can also replace the sesame oil with a neutral vegetable oil.

4. Can I freeze these pancakes?

Yes! You can freeze these pancakes for up to 1-2 months. To freeze, lay them out on a baking sheet in a single layer to freeze individually, then transfer them to a freezer-safe bag or airtight container. To reheat, simply warm them in the oven or skillet.

5. Can I add other vegetables to the pancakes?

Yes, you can add other vegetables like shredded carrots, zucchini, spinach, or bell peppers to the pancake batter. Just make sure to finely chop or grate them, and adjust the water or flour to maintain the right pancake consistency.

6. Can I make these pancakes spicier?

Absolutely! You can add chopped chili peppers (jalapeños or serrano peppers) directly to the batter for heat, or sprinkle in cayenne pepper or chili flakes for a spicy kick.

7. How do I make the pancakes crispier?

To make your pancakes extra crispy, use a bit more oil while frying them in a skillet or pan. You can also try cooking them in an air fryer for a crispy, lower-oil option. Just be sure not to overcrowd the pan to ensure they get crispy on all sides.

8. Can I serve these pancakes with a dip?

Yes! Savory cabbage pancakes pair wonderfully with dips like soy sauce, spicy mayo, garlic yogurt sauce, or even sriracha. You can also try a tangy vinaigrette or chili sauce for extra flavor.

9. How can I make these pancakes more filling?

To make the pancakes more filling, you can add some protein like shredded chicken, tofu, or even cheese (such as cheddar or mozzarella). These additions will enhance the nutritional value and make the pancakes more substantial.

10. Can I bake these pancakes instead of frying?

Yes, you can bake them in the oven for a healthier alternative. Preheat your oven to 375°F (190°C) and bake the pancakes on a parchment-lined baking sheet for about 15-20 minutes, flipping them halfway through until they’re golden and crispy.

11. How long do the pancakes last?

The pancakes will stay fresh in the fridge for about 3-4 days. For longer storage, freeze them as mentioned above, where they will last for up to 1-2 months.

12. Can I use other types of flour?

Yes, you can substitute the flour with other types like rice flour, cornstarch, or gluten-free flour blends if you’re looking to make the recipe gluten-free or change the texture. Just note that some flours might absorb more moisture, so adjust the liquid accordingly.