Easy Cabbage Pancakes (Vegan, Gluten-Free)
These vegan cabbage pancakes are made with just 3 main ingredients to yield a chewy yet crispy savory pancake. Gluten-free and so easy to make!
Wondering what to do with that head of cabbage sitting in you fridge? Make these easy cabbage pancakes! These pancakes were inspired by Japanese Okonomiyaki and Korean Chijimi, but they’re much simpler with just 3 ingredients (and gluten-free!). Serve it with green onion sauce for a tasty appetizer or side dish.
Ingredients
These cabbage pancakes require just 3 main ingredients:
- cabbage ⟶ I recommend green cabbage, but you could also use red (keep in mind the pancakes will turn out red). Savoy cabbage or napa cabbage could work if necessary, but their leaves are softer so the pancakes won’t have as much bite to them.
- chickpea flour ⟶ To make them gluten-free and add in a little protein! Chickpea flour also gives them a nice chew.
- potato starch ⟶ Helps the pancakes crisp up on the outside. Using all chickpea flour results in a very chewy pancake.
More Asian-Inspired Side Dishes!
- Nasu Dengaku (Japanese Miso Eggplant) | なすの田楽
- Sesame Miso Roasted Potatoes
- Broccoli Goma-ae (Japanese Sesame Broccoli) | ブロッコリー胡麻和え
- Green Bean Goma-ae (Japanese Sesame Green Beans) | インゲン豆の胡麻和え
- Tataki Kyuri (Japanese Smashed Cucumbers) | たたききゅうり
- Spicy Bean Sprout Miso Soup
If you try out these cabbage pancakes, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Easy Cabbage Pancakes (Vegan, Gluten-Free)
Ingredients
- ¾ cup (90g)
chickpea flour* - ¼ cup + 2 tbsp (60g)
potato starch* - ½ tsp salt
- ¾ cup water
- 3-4 cups (~300g) shredded green cabbage
- 1-2 tbsp cooking oil
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. (If you have large clumps of flour that aren't dissolving, pour the batter through a sieve.)
- 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 (I like this green onion sauce).
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Gotta add in an onion!
I used about 600g cabbage (double) and maybe 1/2 small red onion chopped fine and I found I needed to make 3 times the amount of batter…Maybe I just like them with lots of batter….
They cooked up fast and I served with a vegan creamy roasted red pepper sauce. Very satisfying, and extras keep well and reheat easily.
Any experience freezing them?
So happy you enjoyed them! I do like mine with a higher cabbage to batter ratio, so the recipe does reflect that, but of course you can easily double or triple the batter to your liking 🙂 They freeze pretty well especially when reheated in an oven or air fryer to crisp them up again, or you can try reheating in a pan with some oil.