If you’re looking for a delicious, low-calorie, and nutrient-packed meal that helps you shed belly fat swiftly, this cabbage pancake recipe is exactly what you need. Made with fiber-rich cabbage, protein-packed eggs, and wholesome oatmeal, these pancakes are not only light and satisfying but also help boost metabolism and support weight loss.
Paired with a creamy, tangy yogurt sauce, this dish is packed with flavor, crunch, and essential nutrients—proving that healthy eating doesn’t have to be bland! Whether you’re on a weight-loss journey or simply looking for a nourishing meal, this belly fat-burning cabbage pancake recipe is a must-try.
Why This Cabbage Pancake Recipe Helps Burn Belly Fat
✔️ Low in Calories: Cabbage is a low-calorie vegetable that helps you feel full without adding extra calories.
✔️ High in Fiber: Oatmeal and cabbage provide plenty of fiber, keeping you full for longer and aiding digestion.
✔️ Rich in Protein: Eggs contribute high-quality protein, which helps boost metabolism and promote fat loss.
✔️ Healthy Fats: Cooking with vegetable oil in moderation ensures a crispy texture without excessive fat.
✔️ Boosts Metabolism: The combination of garlic, mustard, and black pepper in the yogurt sauce stimulates metabolism.
Now, let’s dive into the ingredients and step-by-step process for this fat-burning pancake recipe!
Ingredients for Cabbage Pancakes
Ingredient | Quantity | Purpose |
---|---|---|
Oatmeal | 1 cup, ground into flour | Provides a fiber-rich, gluten-free base |
Hot Milk | ¾ cup | Helps bind the batter and softens oatmeal |
Salt | To taste | Enhances flavor and balances ingredients |
Cabbage | 2 cups, finely chopped | Low-calorie ingredient packed with fiber |
Green Onions | ¼ cup, chopped | Adds freshness and mild onion flavor |
Eggs | 2 | Binds the ingredients and adds protein |
Vegetable Oil | 1 tbsp (for frying) | Creates crispy pancakes with minimal oil |
Ingredients for Yogurt Sauce
Ingredient | Quantity | Purpose |
---|---|---|
Yogurt | 3 tbsp | Creamy base for a protein-rich sauce |
Mustard | 1 tsp | Adds tanginess and boosts metabolism |
Fresh Dill | 1 tbsp, chopped | Enhances freshness and flavor |
Garlic | 1 clove, minced | Provides a bold, savory kick |
Black Pepper | To taste | Adds subtle heat and enhances the taste |
Step-by-Step Cooking Instructions
1. Prepare the Oatmeal Flour
- Use a blender or food processor to grind the oatmeal into a fine flour.
- Transfer it to a mixing bowl.
2. Combine Ingredients for the Pancake Batter
- Heat the milk until warm but not boiling.
- Gradually pour the hot milk over the oatmeal flour, stirring continuously to form a smooth batter.
- Let the mixture sit for 5 minutes to thicken.
3. Add the Vegetables and Eggs
- Mix in the salt, finely chopped cabbage, and green onions.
- Beat the eggs separately, then add them to the batter.
- Stir until all ingredients are well combined.
4. Cook the Cabbage Pancakes
- Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
- Spoon the batter into the skillet to form small pancakes, using the back of the spoon to spread them evenly.
- Cook for 2-3 minutes per side, flipping once golden brown and crispy.
5. Prepare the Yogurt Sauce
- In a small bowl, combine the yogurt, mustard, chopped dill, minced garlic, and black pepper.
- Mix well until smooth.
6. Serve & Enjoy!
- Arrange the cabbage pancakes on a plate, and top with a dollop of yogurt sauce.
- Garnish with extra dill or green onions for a fresh finish.
Nutritional Breakdown (Per Serving)
Nutrient | Amount |
---|---|
Calories | ~180 kcal |
Protein | 8g |
Carbohydrates | 22g |
Fiber | 5g |
Healthy Fats | 6g |
This low-calorie, high-fiber meal is perfect for those looking to shed pounds and maintain a healthy lifestyle.
Tips for the Best Cabbage Pancakes
🔹 Use finely chopped cabbage for even distribution and better texture.
🔹 Let the batter rest for a few minutes before frying for a fluffier pancake.
🔹 Cook on medium heat to ensure the pancakes cook through without burning.
🔹 Make it gluten-free by using 100% oatmeal flour (avoid wheat flour).
🔹 For extra protein, serve with a side of grilled chicken or chickpeas.
Frequently Asked Questions (FAQ)
1. Can I use regular flour instead of oatmeal flour?
Yes, but oatmeal flour is healthier, gluten-free, and more fiber-rich, making it the better option.
2. Can I make these pancakes without eggs?
Absolutely! Replace eggs with a flaxseed mixture (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan alternative.
3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan for crispiness.
4. Can I freeze cabbage pancakes?
Yes! Freeze in a single layer on a tray, then transfer to a freezer bag. Reheat directly from frozen.
5. What can I serve with these pancakes?
Pair with a fresh salad, scrambled eggs, or avocado slices for a balanced meal.
6. Can I use Greek yogurt instead of regular yogurt for the sauce?
Yes! Greek yogurt adds extra protein and a creamier texture.
Final Thoughts: A Healthy & Delicious Way to Burn Belly Fat
This Belly Fat Burning Cabbage Pancake Recipe is an easy, delicious, and healthy way to support weight loss while enjoying a flavorful meal. With fiber-rich cabbage, protein-packed eggs, and metabolism-boosting spices, these pancakes make for a nutritious and satisfying dish.
Perfect for breakfast, lunch, or dinner, this recipe proves that healthy eating can be both delicious and effective for shedding pounds.
Try this recipe today and enjoy a guilt-free, belly-fat-burning meal!
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Shed Pounds Swiftly with This Belly Fat Burning Cabbage Pancake Recipe!
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These Belly Fat Burning Cabbage Pancakes are a delicious, healthy, and weight-loss-friendly meal that’s perfect for any time of the day! Made with fiber-rich cabbage, protein-packed eggs, and nutritious oatmeal flour, these pancakes help boost metabolism, keep you full longer, and support fat loss. Paired with a creamy, tangy yogurt sauce, they’re crispy on the outside, soft on the inside, and bursting with flavor!
Ingredients
For the Pancakes:
- 1 cup oatmeal, ground into flour
- ¾ cup hot milk
- 2 cups finely chopped cabbage
- ¼ cup chopped green onions
- 2 eggs
- 1 tablespoon vegetable oil (for frying)
- Salt, to taste
For the Yogurt Sauce:
- 3 tablespoons yogurt
- 1 teaspoon mustard
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- Black pepper, to taste
Instructions
- Prepare the Oatmeal Flour: Blend oatmeal into a fine flour. Transfer to a mixing bowl.
- Make the Pancake Batter: Heat milk until warm, then pour over the oatmeal flour. Stir well and let sit for 5 minutes to thicken.
- Add the Vegetables and Eggs: Mix in cabbage, green onions, and salt. Beat eggs separately, then add to the batter and stir.
- Cook the Pancakes: Heat oil in a skillet over medium heat. Spoon batter into the pan, spreading into small pancakes. Cook for 2-3 minutes per side, flipping once golden brown.
- Prepare the Yogurt Sauce: Mix yogurt, mustard, dill, garlic, and black pepper in a bowl.
- Serve & Enjoy: Top pancakes with a dollop of yogurt sauce and extra dill or green onions.
Notes
✔️ Use finely chopped cabbage for even texture.
✔️ Let the batter sit before cooking for fluffier pancakes.
✔️ Refrigerate leftovers for up to 3 days or freeze for later.
✔️ Make it vegan by replacing eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Pan-Frying
- Cuisine: Healthy