These Cabbage Pancakes with Sriracha Yogurt Sauce make the perfect appetizer, breakfast, or side dish!

Prep Time:13

Cook Time:12

Total Time:25

Servings: 6

Make pancakes: Process toasted bread in food processor until fine crumbs. Transfer to large mixing bowl.
Place coleslaw mix and green onions in food processor. Process until fine. Add to bowl with crumbs.
Add remaining pancake ingredients except avocado oil spray, and stir to mix evenly.
Heat skillet or cast-iron griddle over medium heat. Spray lightly with avocado oil.
Pack pancake mixture into 1/4 cup measuring cup. Turn out onto griddle and press down with spatula to flatten to 1/2 inch thick. Cook 2 min per side. Respray pan between batches as needed.
Prepare toppings. Warm pancakes if needed.
To serve: place 2 pancakes on plate, drizzle of sriracha yogurt sauce, green onions, sesame seeds, and microgreens.

preferred ingredients: Microgreens: Hamama

Calories: 315kcal

Author: Emily Haygood

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love These Cabbage Pancakes

It’s a versatile recipe that can be used as a veggie appetizer, side, or breakfast.
I love a good non-traditional breakfast recipe. (I add an egg when eating these for breakfast.)
They pair particularly well with curry-seasoned soups.
It has good quality protein (eggs, yogurt), healthy fats (olive oil spray), and fiber (cabbage)
It includes greens in the form of micro greens and cabbage.
The yogurt spread is a great source of probiotics.

Check out all of Savored Joy’s healthy, delicious appetizer recipes

Cabbage Pancakes with Sriracha Yogurt Sauce