This low-calorie Spicy 🌶️ Cabbage Pan-Fried Pancakes are so yummy and scrumptious! They’re made with an abundance of cabbage, carrots, and scallions with a flourless batter, drizzled with spicy 🔥Siriracha sauce! It’s so flavorful, healthy, and OH SO GOOD!
Yum
Okay, I LOVE this recipe that I ended up making about 3 times in one week! 🥰 Even though my children who don’t prefer veggies, ended up wanting more! If you have picky eaters like I do, this recipe is perfect, especially with their favorite dipping sauce! Also, this will help your kids try out new flavors and bring new textures to food, as long as they get their veggies in somehow! The great part about this, you can pair this recipe with any of your favorite sauces! My kids love it with Ranch dressing! We chose Sriracha for our dipping sauce because we LOVE a spicy kick!
You can eat this delicious pancake as a snack, lunch or have it as a side dish next to your dinner! I prefer having low-carb meals during the week, so I can enjoy my weekends with cheat meals! My favorite go-to meal during the week is a low-carb veggie stir-fry with some lean protein and a side salad. This recipe is so good I promise you’ll be craving it 3x a week, like I did! Surprisingly, these pancakes came out so crispy and so delightful! I can’t wait to share it with you!
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IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE SPICY🌶️ CABBAGE PAN-FRIED PANCAKES
- WHAT TO SERVE YOUR CABBAGE PANCAKES WITH
- 🍴INGREDIENTS LIST:
- STEPS TO MAKE THIS SPICY🌶️ CABBAGE PAN-FRIED PANCAKES
- PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
- JUMP TO RECIPE
- FREQUENTLY ASKED QUESTIONS: SPICY🌶️ CABBAGE PAN-FRIED PANCAKES
WHAT TO SERVE YOUR CABBAGE PANCAKES WITH
- By itself– These cabbage pancakes are so tasty, they’re perfect by themselves! You can always change or add your favorite choice of sauce! You can also try soy sauce for dipping – it’s so good!
- Add Toppings – These cabbage pancakes are so good with crispy fried onions or add some cheese to the top layer and turn it over and fry – WOW SO GOOD!
- Bread it up! Although the goal of this recipe was to keep it “low-carb”, you can also try adding your cooked pancake to a nice hot tortilla or toasted Baguette. It’s a perfect vegetarian sandwich, especially if you add your choice of greens, tomatoes, and some red onions. Don’t forget your favorite sauce!
Okay, enough of the chit-chat, let’s get cooking! 😉
🍴INGREDIENTS YOU’LL NEED TO MAKE THIS SPICY 🌶️ CABBAGE PAN-FRIED PANCAKES
Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store or you can shop online. (Detailed Ingredients in Recipe Card down below down below.)
- Cabbage
- Carrots
- Green Onions
- Eggs – Large
- Asiago Cheese
- Salt
- Pepper
- Chili Garlic Sauce
- Olive Oil
- Garlic cloves (optional)
- Sriracha or Siriracha Mayo
Cooking Materials Recommended: Cooking Mittens
STEPS TO MAKE THIS SPICY🌶️ CABBAGE PAN-FRIED PANCAKES
Step 1: Chop Vegetables
Start by chopping your veggies and place them into a large bowl. Try not to chop them too small.
Step 2: Egg Mixture
Next, beat eggs, cheese, and seasonings together. Pour egg mixture over veggies and mix.
(Optional: Add about 1 garlic clove if you like in this step.)
If you like, keep scrolling down to the printable recipe card for a list of full ingredients and instructions. You can also click on the “Jump to Recipe” button at the top of the page! 😀
Step 3: Flipping Pancake Over (See note below before applying this step.)
IMPORTANT NOTE: 🔥 Please be careful when flipping pancakes over!
🔥 DO NOT FLIP WITHOUT PROPER COOKING MITTENS. ALSO DO NOT FLIP OVER THE STOVE TOP! It is recommended to use proper cooking mittens before flipping. It is also recommended to flip the pancake over a countertop or a sink. Of course, do not flip over the stove! Make sure there isn’t too much oil in the pan when flipping over. To remove access oil from the pan, make sure to wear proper cooking mittens to protect yourself from burning. Place the pan on a cooled surface and soak access oil from the pan with a dry paper towel before flipping over.
Place 1 tablespoon of oil into a medium-sized pan. Add about 1 cup of your veggie mixture to your hot skillet. Flatten the mixture gently and form a round pancake-like shape. Turn the fire down to medium-high. Add another tablespoon of oil, gradually. If you see edges start to darken too quickly, lower your fire to medium. (Please see note above before applying this next step – DO NOT SKIP!) Cooking one side should take about 5-7 minutes. Once browned on one side, it’s time to turn the pancake over to the other side. Place a flat plate over the pancake and very carefully flip the pancake. Cook for another 5-7 minutes until the other side has browned.
Step 4: When done cooking, tilt your pan to the side and your pancake should slide right out your plate, drizzle your favorite sauce (we used Sriracha) and enjoy!
Shop Items from this Spicy Cabbage Pan-Fried Pancake!
PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
Have you tried making our recipe yet? If so, we would LOVE to hear how it turned out! You can rate and comment down below and on Instagram! 👇 Thank you in advance!
RECIPE CARD
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Print
Spicy 🌶️ Cabbage Pan-Fried Pancakes
- Total Time: 40 minutes
- Yield: 5 Pancakes 1x
- Diet: Gluten Free
Description
Spicy 🌶️ Cabbage Pan-Fried Pancakes
This low-calorie Spicy 🌶️ Cabbage Pan-Fried Pancakes are so yummy and scrumptious! They’re made with an abundance of cabbage, carrots, and scallions with a flourless batter, drizzled with spicy 🔥Siriracha sauce! It’s so flavorful, healthy, and OH SO GOOD!
Ingredients
Pancakes
- 3–4 cups green Cabbage shredded
- 2–3 large Carrots shredded
- 6 Green Onions
- 6 extra large Eggs
- 1 cup shredded Asiago Cheese
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 tablespoon Chili Garlic Sauce
- 1 Garlic clove (optional)
- Olive Oil to fry
Toppings
- Sriracha or Sriracha Mayo
Instructions
- Remove leaves from the outer layer of the cabbage. Cut the cabbage in half remove the core and start cutting the cabbage very thinly with a knife. Shred your peeled carrots with the large grater, chop green onions, and place everything into a large bowl.
- In a medium-sized bowl whisk together eggs, grated cheese, salt, pepper, and chili garlic sauce until combined. Pour the egg mixture over the chopped veggies and mix until evenly coated.
- Add 1 tablespoon of oil into an 8″ diameter non-stick pan or cast iron skillet on high heat. Once the oil has heated, turn the fire on to medium-high heat and add about 1 cup of veggie mixture to the pan.
- Press the veggie mixture down and form it into a round shape, about 8″ in diameter and 1/2″ thick. Cook the pancake for 5-7 minutes until browned. Place a plate over the top and flip the pancake carefully. Cook the other side for another 5-7 minutes until browned. Add 1 tablespoon of oil to the pan if needed.
- Slide the pancake out of the pan onto a plate, add your Sriracha on top, and enjoy!
Notes
🔥 DO NOT FLIP WITHOUT PROPER COOKING MITTENS. ALSO DO NOT FLIP OVER THE STOVE TOP! It is recommended to use proper cooking mittens before flipping. It is also recommended to flip the pancake over a countertop or a sink. Do not flip over the stove! Make sure there isn’t too much oil in the pan when flipping over. To remove access oil from the pan, make sure to wear proper cooking mittens to protect yourself from burning. Place the pan on a cooled surface and soak access oil from the pan with a dry paper towel before flipping over.
*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.
- Prep Time: 20
- Cook Time: 20
- Category: vegeterian
- Method: stove-top
- Cuisine: Asian
Keywords: vegeterian, gluten free, low carb, healthy meals
FREQUENTLY ASKED QUESTIONS: SPICY🌶️ CABBAGE PAN-FRIED PANCAKES
Yes, you can replace your egg by switching it with pureed avocado and adding some chickpea or almond flour to hold it together.
Yes, you can freeze the mixture. However, it’s recommended to thaw out the water that it releases and add an extra egg to bind together.
Yes, you can replace the cabbage with fresh blended cauliflower. Make sure not to overblend cauliflower. It should be a small to medium course.
Yes, this recipe is keto-friendly. This snack is perfect for ketogenic diets.
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