Cabbage Pancakes with Spicy Dipping Sauce

These delicious cabbage pancakes are my own low-carb interpretation of a classic Japanese dish, okonomiyaki. I was intrigued when I came across a recipe for cabbage pancakes online, but I wanted a low-carb version. So instead of the flour traditionally used in Japanese cabbage pancakes, I used just a little coconut flour. Coconut flour is very absorbent, so you can use just a little, without impacting the flavor.


Cuisine: Japanese
Yield: 4 servings


Dipping Sauce:
  • 4 tablespoons plain, full-fat Greek yogurt
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon hot sauce


  • 8 oz (1/2 bag) pre-shredded coleslaw
  • 4 large scallions, sliced (1/2 cup)
  • 2 tablespoons coconut flour
  • 4 large eggs
  • 1 tablespoon reduced-sodium soy sauce
  • ¼ teaspoon black pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon refined coconut oil or light olive oil (not extra-virgin) for frying


  1. Prepare the dipping sauce by mixing the ingredients in a small bowl. Set aside.
  2. In a large mixing bowl, mix together the cabbage, scallions and coconut flour.
  3. In a small bowl, whisk together the eggs, soy sauce, pepper and garlic.
  4. Stir the egg mixture into the cabbage mixture. Mix well.
  5. Heat a nonstick double burner griddle or two large nonstick skillets over medium-high heat, about 3 minutes. Add 1 tablespoon oil and brush to coat.
  6. Scoop the mixture into the griddle with a 4-tablespoon ice cream scoop or measuring cup per pancake. Flatten with a spatula.
  7. Cook 3-4 minutes on each side, until browned on both sides. Flip them carefully, they are very delicate. Serve immediately, with the dipping sauce and a spoon for spreading the sauce on the pancakes.

Nutrition Per Serving

Serving size: 2 pancakes and 1 heaping tablespoon dipping sauce; Calories: 162;Fat: 10g; Carbohydrates: 9.5g; Sugar: 3.5g; Sodium: 386mg; Fiber: 3g;Protein: 10g

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