Curry Cabbage Pancakes
Pour a cooling garam masala yogurt sauce over savory cabbage pancakes, fresh from the griddle. A great compliment to a fish or beef entree, this recipe is family and budget-friendly too!
Servings: 9 pancakes
Calories: 76kcal
Ingredients
Yogurt Sauce
- 1/4 cup full-fat Greek yogurt
- 1 teaspoon garam masala
- 1 clove garlic minced
- 1/2 lemon juice
Cabbage Pancakes
- 1/2 pound green cabbage thinnly sliced
- 1 small pearl onion
- 2 tablespoons coconut flour (what we use)
- 1 tablespoon curry powder sweet or spicy
- 1 teaspoon salt (what we use)
- 1/4 teaspoon ground black pepper
- 5 whole eggs
- 1/4 cup coconut oil (what we use)
Instructions
- In a small bowl, combine the ingredients for the yogurt sauce. Set aside.1/4 cup full-fat Greek yogurt, 1 teaspoon garam masala, 1 clove garlic, 1/2 lemon
- Use a large mixing bowl to combine the cabbage, onion, coconut flour, curry powder, salt, and pepper.1/2 pound green cabbage, 1 small pearl onion, 2 tablespoons coconut flour, 1 tablespoon curry powder, 1 teaspoon salt, 1/4 teaspoon ground black pepper
- Whisk the eggs in a separate bowl and pour over the cabbage. Stir to combine and thoroughly coat the cabbage.5 whole eggs
- Warm half the coconut oil (2 tablespoons) in a skillet over medium heat and prepare to fry. Scoop a large spoonful of the batter and place in the hot oil. Cook the first side for 4 minutes, until golden brown on the bottom. Flip and continue cooking for 3 more minutes. The cabbage should be soft and eggs cooked. Reapply oil as needed.1/4 cup coconut oil
- Serve warm with yogurt sauce.
Notes
Macros per pancake: 9 g fat, 3.4 g carb, 2 g net carb, 4.2 g protein Macros for yogurt sauce (full recipe): 5 g fat, 1.5 g carb, 1.5 g net carb, 3.5 g protein
Nutrition
Serving: 1pancake with sauce | Calories: 76kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 270mg | Fiber: 2g | Net Carbohydrates: 2g
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