Korean Cabbage Pancakes

Korean Cabbage Pancakes are a delightful low-carb breakfast option, combining tender cabbage with a crispy exterior for a satisfying start to the day. Perfectly seasoned and quick to make, they offer a healthy twist on traditional pancakes.

Ingredients

• Napa cabbage - 200 grams, finely chopped
• Eggs - 2 large
• Almond flour - 50 grams
• Green onions - 2 stalks, finely chopped
• Garlic - 1 clove, minced
• Sesame oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cooking oil (for frying) - 2 tablespoons

Steps

1. In a large bowl, combine the finely chopped napa cabbage, chopped green onions, minced garlic, almond flour, eggs, sesame oil, salt, and black pepper.
2. Mix until all ingredients are well combined and form a batter-like consistency.
3. Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat.
4. Pour half of the batter into the skillet, spreading it evenly to form a pancake.
5. Cook for about 3-4 minutes or until the bottom is golden brown, then flip and cook for an additional 3-4 minutes on the other side.
6. Remove the pancake from the skillet and repeat the process with the remaining batter, adding more oil if necessary.
7. Serve the pancakes warm, optionally with a dipping sauce of soy sauce and vinegar.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from cabbage and green onions.
• Low in carbohydrates, making it suitable for low-carb diets.

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