Healthy Cabbage and Egg Pancake (No Flour)
Low-Carb Cabbage and Egg Pancake Recipe for Weight Loss
As the weather warms up and we shed our heavier layers, the focus often shifts to shedding a few pounds. This recipe for ‘Cabbage and Egg Pancake’ is designed to support your weight loss journey. Made without flour, it relies on the binding power of eggs and the natural texture of cabbage for a surprisingly satisfying and healthy meal. It’s packed with fiber, low in calories, and can be a delicious alternative to traditional pancakes or fritters. Perfect for a light breakfast, lunch, or even a healthy snack!
Main Ingredients- 2 handfuls of thinly sliced cabbage (approx. 200g)
- A small amount of thinly sliced carrot (for color)
- 4 scallions, cut into approx. 5cm lengths (optional)
- 3 fresh eggs
- 2 Tbsp cooking oil (for pan)
- A pinch of bonito flakes (for flavor, optional)
Cabbage and Egg Pancake Seasoning- 1 Tbsp fish sauce (for umami)
- A pinch of black pepper (to taste)
- 1 Tbsp fish sauce (for umami)
- A pinch of black pepper (to taste)
Cooking Instructions
Step 1
First, thoroughly wash the cabbage and carrot, then slice them thinly into shreds. Cut the scallions into about 4-5cm lengths. Slicing the vegetables thinly is key to achieving a tender texture in the finished pancake.
Step 2
In a large bowl, combine the shredded cabbage, carrot, and scallions. Crack the 3 fresh eggs into the bowl. Don’t worry about using flour; the eggs act as a natural binder, holding everything together beautifully to form a cohesive pancake.
Step 3
Add 1 tablespoon of fish sauce for a savory depth and a pinch of black pepper to taste. While you can substitute soy sauce or salt, fish sauce offers a unique umami that complements the sweetness of the cabbage wonderfully.
Step 4
Using a spoon or spatula, mix all the ingredients in the bowl thoroughly. Ensure the vegetables, eggs, and seasoning are well combined, similar to preparing a batter for okonomiyaki.
Step 5
Heat a frying pan over medium-low heat and add about 2 tablespoons of cooking oil to coat the bottom. Since this pancake is flourless, controlling the heat is crucial. Cooking on high heat can quickly burn the eggs, so the secret is to cook it slowly over medium-low heat until the center is cooked through.
Step 6
Pour a portion of the batter into the heated pan. Once the bottom is lightly golden brown, it’s time to flip. Instead of using a spatula, which can sometimes tear the pancake, place a large plate over the pan and swiftly invert the pan onto the plate. This method helps maintain the pancake’s shape. Be cautious of hot oil splattering; wearing kitchen gloves is recommended for safety. Invert the pan onto the plate, then carefully slide the pancake back into the pan.
Step 7
Carefully slide the flipped pancake back into the frying pan. Cook the second side until it’s also golden brown and crispy, just like the first side. Adjust the heat as needed to ensure both sides are evenly cooked.
Step 8
Once cooked, transfer the cabbage and egg pancake to a serving plate. For an extra touch, similar to Japanese okonomiyaki, you can sprinkle some bonito flakes on top. This adds a delightful smoky flavor, but the pancake is delicious even without it.
