- Cabbage ½ medium sized shredded
- Carrot ½ large, peeled and grated
- Green onion 2, thinly sliced
- Large egg 1 whole
- Water ¼ cup
- Soy sauce ¾ tablespoon
- Sesame oil ½ tablespoon
- Flour ½ cup
- Olive oil 1 tablespoon , for cooking
- light mayonnaise 2 tablespoons
- sriracha sauce 1 tablespoon
- Sesame seeds ½ tablespoon , for garnish
- Spring onion greens 2 tablespoon
This recipe of savory cabbage pancakes is extremely nutritious and very high on fiber. This is definitely the ultimate breakfast recipe that you must try!
Crack open the egg carefully in a large bowl. To this add water, soy sauce, sesame seed oil, and then whisk all the ingredients well until the mixture is well combined and lightly frothy. Add the flour, shredded cabbage, grated carrot, sliced green onions, and then mix all the ingredients until well combined.
Heat a non stick pan and add half of the olive oil to it. Add a large ladle full of the pan cake batter in to the hot oil. Pour ladle full of this batter at a distance of about 1 inch from the previous one and repeat until no more can be added.
Cook the pancakes for about 2 minutes and then flip them and cook again for another 2 minutes. Flip the pancakes and then cook them until brown and evenly cooked on both sides.
You will have to gently press the pancakes to cook them evenly. Repeat the process with the remaining olive oil and pancake batter.
Mix the mayonnaise with sriracha until well combined.
Serve the pancakes and top them with a drizzle of sriracha sauce, sesame seeds, and sliced greens of spring onions. Serve hot pancakes and enjoy!
Make sure that no egg shells are present in the batter. You may also prepare the batter in advance and make the pancakes when you plan to serve them.
Nutritional information (per serving): 81 Calories, 4.4g Total fat (0.7g Saturated fat, 1.4g Polyunsaturated fat, 2.2g Monounsaturated fat), 24.4mg Cholesterol, 146.1mg Sodium, 80.3mg Potassium, 8.4g Total carbohydrates (0.9g Dietary fiber, 1.1g Sugars), 2.1g Protein