Cabbage Pancakes

These pancakes are made from mostly cabbage and other vegetables. They are healthy and delicious for any time of day!

Course Breakfast
Total Time 55 minutes
Servings 4


  • 1 tbsp Mayonnaise
  • 2 tbsp Nonfat Plain Greek Yogurt
  • 3/4 tbsp Reduced-Sodium Soy Sauce
  • 1 tsp Sriracha or other Hot Sauce
  • 1/2 head Green and/or Red Cabbage
  • 1 Carrot
  • 5 Eggs
  • 1 bunch Scallions chopped
  • 1/3 cups All-Purpose Flour
  • 1/2 tsp Salt
  • 4 strips Bacon chopped, panfried and drained (optional)
  • 2 tbsp Canola Oil
  • 4 tsp Sesame Seeds (optional)
  • 4 tsp Toasted Sesame Seed Oil (optional)


  1. In a small bowl, whisk together mayonnaise, yogurt, soy sauce and hot sauce or Sriracha. Refrigerate dipping sauce until ready to serve.

  2. Shred Cabbage and carrot in a food processor or with a mandoline or knife. In a large bowl, beat together eggs. Add cabbage, carrot, scallions, flour, salt and bacon (if desired) and stir to combine.

  3. Heat two large skillets over high heat. Add 1 1/2 teaspoons oil to each and swirl to coat. Scoop 3 half-cups cabbage mixture into each pan, pressing down to create pancakes. Cook, pressing down occasionally, until undersides are golden brown and firm, about 3 minutes. Flip and cook 3 minutes more.

  4. Place pancakes on a plate and repeat process with remaining batter. Divide pancakes among four plates and sprinkle with sesame seeds and drizzle with sesame oil if desired. Serve with dipping sauce on the side.