Main courses
Okonomiyaki-style cabbage pancakes
These okonomiyaki-style cabbage pancakes are crisp around the edges and soft in the middle. Almond flour replaces wheat flour.
35 minDifficulty: easy
Servings in this printout: 4
Ingredients
Servings
- 400 g white cabbage
- 3 eggs
- 60 g almond flour
- 2 tbsp tamari
- 2 spring onions
- 2 tbsp neutral oil
- 100 g mayonnaise
- 1 tbsp sriracha
- 1 tbsp sesame seeds
Method
- Shred the cabbage very finely and slice the spring onions.
- Whisk together the eggs, almond flour and tamari. Fold the cabbage and half the spring onions into the batter.
- Heat the oil in a frying pan. Fry four small pancakes over medium heat for 4–5 minutes per side.
- Mix the mayonnaise and sriracha. Serve the sauce with the pancakes and finish with sesame seeds and the remaining spring onions.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 11.28 g
- Total carbohydrates (incl. fibre and polyols)
- 16.23 g
- Protein
- 11.32 g
- Fat
- 36.39 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- mayonnaise · A suitable GI value was unavailable for this ingredient.
- sriracha · Suitable nutrition data was unavailable for this ingredient or product.
- sesame seeds · A suitable GI value was unavailable for this ingredient.
Notes
Wait until the underside is well browned and holds together before turning each pancake.