Flavouredgoodness Delicious and super easy to make pancakes using cabbage. A perfect breakfast option which can be made in a jiffy, filled with lots of flavours and nutrition, which is gluten free too!
This gluten free cabbage pancake recipe call for easily available ingredients and makes up a great breakfast option by using up leftover cabbage. Make it as a snack or a crowd pleasing appetiser.
You can prepare this in two ways. Either by making it in a classic pancake style, by spreading out a tablespoon of batter and cooking it on both side till golden brown. Repeating the process till the batter is over and you will get a stack of pancakes.
I prefer to do another way. Transferred the whole batter into a pan, spread it like you do with the cake batter. Cooked both sides and cut into slices and served. I loved doing this way, as it takes up less of your time and yet you can enjoy a healthy breakfast. So, lets head over for the recipe for gluten free cabbage pancake!
Variations and Substitution:
1. Grated carrot can also be added while making the batter.
2. If you don’t have garlic powder, use 2 big crushed garlic cloves instead.
3. Chilli flakes can be replaced with pepper powder or 1-2 green chillies as per your spice tolerance.
Gluten free Cabbage Pancake Recipe
Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml
Ingredients:
3 cups Cabbage, shredded
2 nos Egg, large
1/2 cup Oats, roasted and powdered
1/2 tsp Pepper
1/2 tsp Chilli flakes
1 tsp Italian seasoning / oregano
1/2 tsp Garlic powder
3/4 tsp Salt
1/4 cup water
1 no small Onion, chopped
1/2 tbsp Oil / ghee
How to make gluten free cabbage pancake with step by step photos :
1. Dry roast the oats till aromatic. Wait till its warm and grind it to powder.
2. In a bowl, mix well all the ingredients except onion and ghee / oil. Set aside for 15 minutes.
3. Heat a frying skillet, pour ghee. Add chopped onions and sauté till golden brown.
4. Spread the onions evenly all over the pan. Then transfer the cabbage mixture to the pan and spread it evenly. Cover and cook for about 10 minutes on low flame.
5. Check on the sides. If it has turned golden browned, flip it with the help of a plate. Cook the other side for another 8-10 minutes on low flame.
6. Transfer it to a plate. Cut and serve with green chutney or tomato sauce.
Don’t forget to tag your creation with @flavouredgoodness or use #flavouredgoodness on Instagram. Would love to see it!
