Keto. Keto. Keto!
This diet is becoming all the rage, and rightfully so - many people are effectively losing weight quickly by adhering to this healthy weight loss plan… my husband included!
Mark lost 40 pounds in 3 months by sticking to a strict keto diet. The best part? Once he reached his goal weight, he has been pretty successful at keeping the weight off - even though his meals are a little less keto nowadays.
I still make these cabbage pancakes from time to time, especially because we both love potato latkes - and we know all too well what happens when lots of potatoes are introduced back into our diets; his weight and my blood sugar both start climbing again. This recipe is the perfect fix for this!
Potato pancakes are so fun because of all the cool toppings you can put on them. Did you know that cabbage pancakes are just as versatile? The strong flavor of the cabbage gets cooked down to a mild hum, which makes the perfect backdrop for all kinds of toppings and sauces.
I make my pancakes about 5 to 6 inches in diameter because I like to have them as a meal. You can make them half the size for a petite side or appetizer. Top with a dollop of sour cream, pickled beats and chives, or serve with a ramekin of Easy Homemade Tangy Katsu Sauce...
These cabbage pancakes are perfectly keto.
and Macros Per Pancake:
Six 6-Inch Pancakes
Total Time: 35 Minutes
(Prep: 15 Minutes / Cook: 20 Minutes)
- 3 scallions
- 1 small head green cabbage
- 3/4 cup almond flour
- 1 tablespoon olive oil, plus more for frying
- 1 drop ginger essential oil
- 4 eggs, slightly beaten
- 1 tablespoon soy sauce
- salt and pepper, to taste
- Slice the scallions, then separate the white parts from the green.
- Cut the cabbage head lengthwise (through the base) into four pieces. Using the large holes of a box grater, shred the cabbage and discard any large pieces. You should have about 4 cups of shredded cabbage.
- Mix the essential oil into the tablespoon of olive oil, set aside.
- Add the white parts of the scallions, cabbage, olive oil with ginger essential oil, eggs and soy sauce to a large bowl and stir everything together until well mixed.
- Heat a non-stick skillet over medium or an electric skillet to 375F. Add enough olive oil to the skillet to coat. Spoon two large mounds of cabbage mix into the skillet and spread flat with a spoon until you have rounds that are about 5 inches in diameter. Cover and cook for three minutes. When the pancake begins to brown around the edges, carefully flip with a large, flat spatula. Cook, uncovered, for another three minutes, then remove pancakes to a warm plate. Repeat with the remaining batter.
- Plate one pancake and drizzle with Homemade Tangy Katsu Sauce. Lay another pancake on top of the first and drizzle with a little more of the sauce. Sprinkle with the green scallions. Repeat with remaining pancakes. Serve with ramekins of more katsu sauce on the side for dipping.