Side
Cabbage-Onion Pancakes (Grain-Free)
By Luisa Szakacs
Simple Prep
Protocol Approved
Ingredients 7
- 1 cup cabbage, chopped and boiled until soft
- 1 cup onion, chopped
- 3 eggs
- 1 teaspoon salt
- 1 tablespoon dried thyme
- 1-1 1/2 tablespoons coconut flour
- Olive oil, for cooking
Method
1
Chop the cabbage and boil until very soft. Drain well and let cool slightly.
2
Place the boiled cabbage and chopped onion into a bowl or blending container.
3
Add the eggs.
4
Use an immersion blender to blend until smooth and mushy.
5
Add the salt, dried thyme, and coconut flour.
6
Blend again until fully combined.
7
Let the batter rest for 5-10 minutes so the coconut flour absorbs moisture.
8
Heat a pan over low heat and coat the bottom with olive oil.
9
Gently spoon small amounts of the cabbage-onion mixture into the pan, forming small pancakes.
10
Cook slowly on low heat until the bottom is set and lightly golden.
11
Carefully flip and cook the other side until cooked through.
12
Remove from pan and repeat with remaining batter.
