Easy Cabbage Pancakes (Vegan, Gluten-Free)

Crispy vegan and gluten-free cabbage pancakes made with chickpea flour and potato starch. A healthy, plant-based twist on traditional savory pancakes that's quick to make and deliciously satisfying.

asian

korean

Nutrition

Provides plant-based protein from chickpea flour, complex carbohydrates, and essential nutrients from cabbage with minimal added fats.

Calories	173 kcal
Energy	725 kJ
Protein	6 g
Total Fat	5 g
Saturated Fat	1 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	3 g
Cholesterol	0 mg
Carbohydrate	24 g
Sugars	3 g
Dietary Fibre	4 g
Sodium	327 mg

*per serving

VeganVegetarianGluten FreeDairy FreeEgg FreeNut FreePeanut FreeSesame FreeShellfish FreeHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchveganvegetarianmain coursequick & easystovetop

Easy Cabbage Pancakes (Vegan, Gluten-Free)

Ellie Likes Cooking (Ellie)

3

Name: Easy Cabbage Pancakes (Vegan, Gluten-Free) — Tasty Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 0.75 cup Chickpea Flour (90g); 0.25 cup Potato Starch (plus 2 tbsp, 60g total); 0.5 teaspoon Salt; 0.75 cup Water; 3 - 4 cup Green Cabbage (shredded, approximately 300g); 1 - 2 tablespoon Cooking Oil

servings

0

per serve

0

minutes

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Ingredients

0.75 cup Chickpea Flour 90g

0.25 cup Potato Starch plus 2 tbsp, 60g total

0.5 teaspoon Salt

0.75 cup Water

3 - 4 cup Green Cabbage shredded, approximately 300g

1 - 2 tablespoon Cooking Oil

Equipment

Large mixing bowl

Fine mesh sieve

Small skillet

Spatula

Large spoon

Instructions

In a large bowl, sift chickpea flour, potato starch, and salt. Drizzle in water, stirring to combine. Mix well so there are no clumps of flour.

Add cabbage and mix well to coat with the batter. The batter will be quite thin and will drop to the bottom of the bowl, so make sure to mix from the bottom of the bowl.

Add oil to coat the bottom of a small skillet. Heat over medium low. Once hot, scoop 1/3 of the cabbage mixture in to the pan (pour a few spoonfuls of the batter from the bottom of the bowl over the cabbage). Cook 3-4 minutes until browned on the bottom, then flip and cook another 2-3 minutes until browned and cooked through. Repeat with remaining batter.

Cut into segments and serve with dipping sauce of choice.