Cabbage Pancakes with Sriracha Yogurt Sauce
These little savory pancakes topped with a spicy yogurt sauce and sesame seeds are a delicious way to get some leafy greens!
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Servings:
Ingredients
Pancakes
- 4 slices toasted whole wheat bread thin sliced
- 12 ounces shredded coleslaw mix
- 4 green onions
- ¼ teaspoon salt
- 3 eggs
- 1 teaspoon Worcestershire
- ¼ teaspoon garlic powder
- ½ teaspoon pepper
- 1 Tablespoon fresh grated ginger
- avocado oil spray for cooking
Toppings
- ½ recipe sriracha yogurt sauce thinned with a teaspoon water
- 3 green onions sliced
- 2 Tablespoons toasted sesame seeds
- 1 ½ Cups microgreens
Instructions
- 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.
Notes
- When eating these for breakfast, I add a fried egg to each serving.
Nutrition
Serving: 2pancakes | Calories: 315kcal | Carbohydrates: 25.5g | Protein: 16.9g | Fat: 17.1g | Saturated Fat: 4.5g | Cholesterol: 287mg | Sodium: 410mg | Potassium: 276mg | Fiber: 5.7g | Sugar: 9g | Vitamin D: 26µg | Calcium: 177mg | Iron: 7mg
Calories: 315kcal