This Crispy Cabbage Flourless Pancake is a quick, healthy, and low-carb dish made mainly with cabbage and eggs. It’s crunchy on the outside, soft inside, and perfect for breakfast, lunch, or a light dinner.
Ingredients
- 2 cups shredded cabbage
- 2 eggs
- 2 tbsp grated Parmesan cheese (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 1 tsp olive oil (for cooking)
- Optional: green onions or chili flakes
Instructions
Prepare Mixture
In a bowl combine shredded cabbage, eggs, Parmesan, salt, pepper, and garlic powder.
Heat Pan
Heat olive oil in a non-stick skillet over medium heat.
Cook Pancake
Spread the cabbage mixture into the pan and press it flat like a pancake.
Cook Until Crispy
Cook 4–5 minutes until the bottom becomes golden and crispy.
Flip & Finish
Carefully flip and cook another 3–4 minutes until fully cooked.
Serve
Slice and serve warm with yogurt sauce, chili sauce, or sour cream.
Time
- Prep: 5 minutes
- Cook: 8–10 minutes
- Total: ~15 minutes
Nutrition (Approx.)
Per pancake:
- Calories: ~150
- Protein: 10g
- Carbs: 6g
- Fat: 9g
WW Points: ≈2–3 WW Points
Tips
- Add carrots or zucchini for more vegetables.
- Cook in two smaller pancakes for easier flipping.
- Top with sesame seeds or soy sauce for an Asian-style flavor.
