- In a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes until it thickens.
- In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder.
- Add the shredded cabbage, chopped dill, flax egg, and plant-based milk (or water) into the dry mixture. Stir until well combined. The batter should be thick but spreadable. If needed, add more liquid to adjust consistency.
- Heat a non-stick pan or skillet over medium heat and lightly grease with oil.
- Pour about ¼ cup of batter onto the pan and spread it slightly into a pancake shape.
- Cook for 2-3 minutes on each side or until golden brown and crispy.
- Repeat with the remaining batter, adding more oil as needed.
Serving and Storage Tips:
- Serving: These pancakes pair beautifully with a dollop of vegan sour cream, a squeeze of lemon, or a simple garlic yogurt sauce. You can also enjoy them with a side of fresh salad for a wholesome meal.
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or pop them in the oven at 350°F (175°C) for a few minutes until crispy.
- Freezing: These pancakes freeze well! Place a parchment paper layer between each pancake and store in a freezer-safe bag for up to 2 months. Reheat straight from frozen in a pan or oven.
Variants:
- Spicy Version – Add finely chopped chili peppers or red pepper flakes to the batter for a spicy kick.
- Cheesy Twist – Mix in some nutritional yeast or shredded plant-based cheese for a richer, umami flavor.
- Crunchier Texture – Sprinkle sesame seeds or crushed nuts on top before flipping for added crunch.
- Extra Protein – Swap half of the flour for chickpea flour or add hemp seeds for a protein boost.
- Asian-Inspired – Add a splash of soy sauce to the batter and serve with a soy-ginger dipping sauce.
FAQ:
Q: Can I make these pancakes gluten-free?
Yes! Substitute all-purpose flour with chickpea flour or a gluten-free blend.
Q: Can I use another herb instead of dill?
Absolutely! Parsley, cilantro, or chives work well in this recipe.
Q: My pancakes are not crispy enough. What went wrong?
Make sure your pan is hot enough before cooking, and avoid overcrowding the pan. Also, don’t flip too soon—let them develop a golden crust before turning.
Q: Can I bake these pancakes instead of frying?
Yes! Arrange them on a parchment-lined baking sheet and bake at 375°F (190°C) for about 20 minutes, flipping halfway through.
Q: Are these pancakes kid-friendly?
Definitely! If serving to kids, you can omit the black pepper and add a touch of sweetness with grated carrots.
These Cabbage and Dill Pancakes are a perfect way to enjoy simple, wholesome ingredients in a flavorful and crispy form. Try them today and enjoy a new take on savory pancakes!
