Go Back
+ servings
curry cabbage pancakes with yogurt sauce feat image
Print Recipe
5 from 1 vote

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sides and Salads
Cuisine: Indian
Servings: 9 pancakes
Calories: 76kcal


Yogurt Sauce

Cabbage Pancakes


  • In a small bowl, combine the ingredients for the yogurt sauce. Set aside.
  • Use a large mixing bowl to combine the cabbage, onion, coconut flour, curry powder, salt, and pepper.
  • Whisk the eggs in a separate bowl and pour over the cabbage. Stir to combine and thoroughly coat the cabbage.
  • 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.
  • Serve warm with yogurt sauce.


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


Serving: 1pancake with sauce | Calories: 76kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 270mg | Fiber: 2g | Net Carbohydrates: 2g
Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!