Description

These Cabbage-Core Savory Breakfast Pancakes are a delicious and healthy twist on traditional breakfast pancakes. Packed with finely shredded cabbage, grated carrot, and green onions, these veggie pancakes are light, flavorful, and perfect for a nutritious morning meal or brunch. Cooked on the stovetop until golden brown and served with optional toppings like sour cream or hot sauce, they offer a satisfying way to start your day.

Ingredients

Scale

Vegetables

2 cups finely shredded cabbage
1/2 cup grated carrot
1/4 cup finely chopped green onions

Dry Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Wet Ingredients

2 large eggs
1/2 cup milk
2 tablespoons olive oil or melted butter

Optional Toppings

Sour cream
Hot sauce
Fresh herbs

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Instructions

Prepare the vegetables: In a large bowl, combine the finely shredded cabbage, grated carrot, and chopped green onions to create the vegetable base for the batter.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper evenly.
Combine wet ingredients: In another bowl, beat the eggs with the milk and olive oil (or melted butter) until smooth and well combined.
Make the batter: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined. Then fold in the cabbage mixture until everything is evenly incorporated, taking care not to overmix for tender pancakes.
Heat the skillet: Place a non-stick skillet or griddle over medium heat and lightly grease it with a little oil to prevent sticking.
Cook the pancakes: Using a spoon or ladle, scoop about 1/4 cup of batter per pancake onto the hot skillet. Flatten each slightly with a spatula to form a round shape. Cook each side for 3 to 4 minutes, or until golden brown and cooked through.
Serve warm: Serve the pancakes while warm, topped with your choice of sour cream, hot sauce, or fresh herbs to enhance their savory flavor.

Notes

For extra flavor, add a teaspoon of garlic powder or smoked paprika to the batter.
These pancakes can be made ahead and reheated in a skillet or oven for convenience.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.