Savory Cabbage & Egg Pancakes
Based on your second image, these are fantastic for a quick, nutritious breakfast or snack.
Ingredients
Base: 2 cups finely shredded cabbage.
Protein: 4 large eggs.
Binding: 3–4 tbsp flour (all-purpose or oat flour).
Seasoning: A pinch of salt, black pepper, and optional red chili flakes.
Oil: 1–2 tbsp vegetable oil for pan-searing.
Step-by-Step Instructions
Prep the Cabbage: Shred the cabbage very thinly so it cooks quickly and evenly.
Mix: In a large bowl, combine the shredded cabbage and the 4 eggs. Stir well until the cabbage is thoroughly coated.
Season and Bind: Add your salt, pepper, and flour. Mix until the flour disappears and creates a light batter that holds the cabbage together.
Heat the Pan: Add oil to a non-stick skillet over medium heat.
Form Pancakes: Scoop about 1/4 cup of the mixture into the pan for each pancake. Flatten them slightly with a spatula.
Cook: Sear for 3–4 minutes on each side. They are ready when they are golden brown and firm to the touch.
Serve: Enjoy them plain or with a side of Greek yogurt or soy sauce for dipping.