Cabbage Pancakes

These crispy vegan Cabbage Pancakes are a nutritious breakfast/snack idea for people on a vegan diet. These pancakes feature low-carb cabbage, a small amount of carrots, green onions, & basic spices which will be easily available in your kitchen. These basic ingredients & little prep will have you the most delicious & healthy vegan Cabbage Pancakes. Now, being vegan, you don’t have to crave anymore for a delicious savory breakfast after having the following recipe.

STATISTICAL OVERVIEW:

• Diet: Vegan
• Course: Side dish, Snack, light lunch
• Cuisine: Asian inspired
• Size/serving: 1 pancake
• Total servings: Six (6)
• Time for preparation: Fifteen(15) mins
• Cooking time: 15 minutes
• Working time(total): Thirty mins
• Mode of difficulty: Easy
• Basic mode of cooking: Pan-frying

TOOLS:

• Board & knife for chopping
• Spatula
• Spoons & cups(measuring)
• A mixing bowl(big)
• Grater
• A skillet/frying pan

INGREDIENTS:

• 1 tablespoon of tamari/soy sauce
• Two cups of green cabbage, finely shredded
• Cooking oil, 2 tbsp.
• 1/4th cup of carrot, grated
• Half a cup of water
• 0.25 cup of green onions, chopped
• To taste of salt
• 1/2 cup of flour, all-purpose
• A quarter tsp. of powdered pepper, black
• 0.25 cup of chickpea flour
• Turmeric, 1/4th tsp.
• A quarter teaspoon of powdered garlic

INGREDIENT NOTES:

CARROT & ONION:

• They are not a compulsory addition, but they give a unique taste as well as nutrition to your pancakes.

CABBAGE:

• We mostly prefer the green-colored cabbage. If you love to play with colors, then use half purple & half green cabbage.

SOY SAUCE:

• Use soy sauce or its gluten-free alternative(tamari) to add the most amazing flavor.

SPICES:

• If you like the heat, then go for ginger(minced) or flakes of red chilli to make your taste buds happy.

CHICKPEA FLOUR:

• This is the replaceable item. If you have chickpea flour available, then you must use it as it adds protein to our pancakes.

INSTRUCTIONS:

1. Wash all the veggies first & leave them in the basket to drain the water.
2. Then, using a board & knife, chop the green onions nicely.
3. Grab carrots & cabbage and grate them using a grater.
4. Include both flours, pepper, powdered garlic, salt, veggies(chopped), & turmeric in the big bowl for mixing.
5. Mix all of the dry items well.
6. Now, start adding the wet ingredients like soy sauce & water.
7. Mix very well to coat the veggies properly in seasonings.
8. Warm up the oil in a skillet(non-stick) over a normal flame.
9. Dollop the quarter cup of the mixture into the skillet(with heated oil).
10. Make a round out of the mixture using the opposite side of a spoon(flat).
11. When you see that it can flip(about four mins), then turn the side.
12. To ensure that both sides are exquisitely golden, fry the opposite side for the exact amount of time.
13. After your pancake becomes crispy on the surface & cooked from the center, dish it out.
14. Similarly, continue frying with the leftover batter.
15. Your crispy vegan Cabbage Pancakes are ready to serve warm with your choice of dipping sauce.

TIPS:

• Use corns, zucchini(grated), etc., to have a variety of flavors.
• Those who like soft pancakes can keep the batter thick. While who prefer crispy pancakes should keep the batter thin.
• If you need the pancakes to be free from gluten, swap the all-purpose flour with rice/almond flour.
• Serve the warm pancakes with soup, salads, sandwich wraps, etc.

STORAGE DETAILS:

FRIDGE:

• Pack the pancakes in the container(airtight), once they have come to the normal temperature of the surroundings. Enjoy them within three(3) days while they are chill in the refrigerator.

FREEZER:

• Pile up the pancakes with the paper(parchment) between each of them. Pack them in a bag(zip-lock & freezer-safe). Defrost, reheat, & enjoy whenever you want by keeping them frozen for approximately sixty days.

FAQs:

What should I do if my batter looks too dry?

• Slowly, add water following the rule of 1 tbsp. at a time. Mix & watch for the consistency before adding another tablespoon of water. Repeat the process till you get your desired consistency.

How can I add some spice to them?

• You may include a little bit of cayenne pepper/green chilli(minced) in the batter. Your pancakes will be deliciously spicy.

NUTRITIONAL FACTS/SERVING:

Size/serving: 1 pancake
Calories: 120 kilocalories
Carbs(total): Fifteen grams
Fiber: 2 g
Net carbohydrates: Thirteen grams
Fats: 5 grams
Proteins: Three grams