These savory cabbage pancakes (made with chickpea flour) are a simple and unusual take on dinner. Add a side salad and you’re set!
Guys, it may sound weird but say it with me: cabbage pancakes. What started out as a quest for a vegan take on Japanese okonomiyaki led me to these super simple (and gluten-free!) savory pancakes. They’re flavored with garlic, ginger, scallions, and black pepper, and spicy mayo is the proverbial cherry on top.
The secret to these vegan ‘cakes with no egg or gluten is chickpea flour. This high-protein flour (i.e. ground-up chickpeas) creates a silky, custardy batter that makes for light and airy pancakes with a nutty, savory aroma. Moreover, chickpea flour works as a binder, effectively replacing eggs and lending a chewy texture to the pancakes.
These easy-to-make savory pancakes are a light and healthy dinner idea. Plus, you get your protein and vegetable fix all at once. Add a simple side salad and you’re set!
What’s In These Cabbage Pancakes
On the fresh ingredients side, you’ll need green cabbage, scallions, garlic, and ginger. From the pantry, you’ll need chickpea flour, arrowroot starch (or cornstarch), baking powder, and olive oil. To make spicy mayo, just stir some Sriracha (or any other hot sauce) into mayo; or use store-bought chipotle mayo.
Ingredient Notes & Substitutions
- Cabbage: If you have a food processor, I highly recommend using the slicing attachment to prep your cabbage. You’ll save loads of time and energy, and end up with uniformly shredded cabbage. Alternatively, buy pre-chopped cabbage at the supermarket.
- Scallions: I like to finely chop the white parts and leave the green parts in longer pieces.
- Garlic + Ginger: Use fresh! The powdered versions won’t do here.
- Chickpea Flour: A high-protein gluten-free flour made from ground-up chickpeas. Look for it in the health foods aisle or the baking aisle. (I recommend Bob’s Red Mill.)
- Arrowroot Starch: absorbs extra moisture in the batter. (Again, look for Bob’s Red Mill.) Cornstarch may be used as a substitute.
- Baking Powder: makes these pancakes fluffy – don’t skip it.
Prep the Cabbage: If you have a food processor, use the slicing attachment to finely shred the cabbage. If not, shred it as thinly as possible with a sharp knife. (Alternatively, buy pre-shredded cabbage at the supermarket.)
Combine the Fresh Ingredients: In a large bowl, combine the cabbage, scallions, garlic, and ginger.
Make the Batter: In a separate bowl, combine the chickpea flour, arrowroot (or cornstarch), baking powder, salt, lots of cracked black pepper, water, and a bit of olive oil. Whisk to incorporate; the resulting batter should roughly be the texture of heavy cream.
Combine Everything: Add the batter to the cabbage mixture and fold to combine.
Cook the Pancakes: Heat a large non-stick skillet over medium-low heat and add enough oil to evenly coat the bottom. Working in batches, portion out the pancakes into circular-ish shapes in the skillet.
*Important Cooking Tips: Cook until the edges of the pancakes are dry and there are small bubbles on the surface, 3 to 4 minutes – then flip and brown the other side. Be patient, the pancakes will release from the pan when they’re ready; do not try to pry them from the pan and flip them too early, or they may fall apart. If you feel like they’re getting stuck, add more oil. If they’re browning too quickly, reduce the heat.
How to Serve These Vegetarian Cabbage Pancakes
Serve these ‘cakes right away, while still hot, with spicy mayo. We like to eat them with a simple salad or another veggie side. Leftovers will be fine in the fridge for a few days, although the pancakes’ texture may toughen a bit.
More vegetable goodness…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag @thenewbaguette on Instagram with your creation.Print
Savory cabbage pancakes are a simple and unusual take on dinner. Add a side salad and you’re good to go!
- 3 packed cups shredded green cabbage (about 1/4 small head)* [see note below]
- 3 scallions (white parts finely chopped, green parts cut into 1-inch pieces)
- 2 medium garlic cloves, minced
- About 1 tablespoon peeled and minced ginger
- 1 cup chickpea flour
- 1 tablespoon arrowroot starch (or cornstarch)
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- Lots of coarsely ground black pepper
- 1 cup water
- 1 tablespoon extra virgin olive oil, plus more for cooking
- Spicy mayo*
- In a large bowl, combine the cabbage, scallions, garlic, and ginger.
- In a medium bowl, combine 1 cup chickpea flour, 1 tablespoon arrowroot, 2 teaspoons baking powder, 1/4 teaspoon salt, and lots of coarsely ground black pepper. Add 1 cup water and 1 tablespoon oil, and whisk to combine, making sure to eliminate any lumps. (The batter should roughly be the texture of heavy cream.)
- Pour the batter into the cabbage mixture and fold to combine.
- Heat a large non-stick skillet over medium-low heat and add enough oil to evenly coat the bottom. Using a 1/3-cup measure, portion out the pancakes, forming circular-ish shapes. Cook until the pancakes are dry around the edges and have small bubbles on top, 3 to 4 minutes. Then flip and brown the other side. (Pancakes will release from the pan when they’re ready; do not try to pry them off the pan and flip them too early, or they may fall apart. If you feel they’re getting stuck, use more oil. If they’re browning too quickly, reduce the heat.)
- Serve warm, with spicy mayo.
- If you have a food processor, use the slicing attachment to finely shred the cabbage. If not, shred it as thinly as possible with a sharp knife. (Alternatively, buy pre-shredded cabbage at the supermarket.)
- To make spicy mayo, stir some Sriracha (or any other hot sauce) into mayo until your desired heat level is reached. Or use store-bought chipotle mayo.
- Serving Size: 1 pancake without toppings
- Calories: 110
- Fat: 5.7 g
- Carbohydrates: 10.9 g
- Fiber: 2.5 g
- Protein: 3.9 g
Keywords: vegan, gluten free, cabbage, pancakes, savory