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
Scale
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