Breakfast · 20 min · japanese

Savory Cabbage and Egg Pancakes

✓ USDA-verified nutrition data

Ingredients

• 2 cups Shredded cabbage
• 3 Eggs
• 1/4 cup Almond flour
• 2 Scallions
• 1 tbsp Sesame oil

Steps

1. Shred the cabbage thinly and thinly slice the scallions, keeping some green tops aside for garnish.
2. Beat the 3 eggs in a large bowl; stir in the almond flour, shredded cabbage, scallions, and a pinch of salt — the batter will look shaggy and loose, which is exactly right.
3. Heat the sesame oil in a large nonstick skillet over medium heat until it shimmers; scoop 1/4-cup mounds of batter into the pan and press each one flat with the back of the spatula.
4. Cook for 3-4 minutes per side, until deeply golden and crisp at the edges and the centers feel firm when you press them.
5. Transfer finished pancakes to a sheet pan in a 200°F (95°C) oven while you cook the rest so the whole batch stays hot.
6. Tip: keep the heat at a true medium — too hot and the outside burns before the egg in the center sets.
7. Serve hot, topped with the reserved scallion greens.

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