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Sweet Potato and Cabbage Pancakes



Sweet Potato and Cabbage Pancakes

I used green cabbage in this batch, but purple works as well. This is a very easy meal and different. Enjoy!
Servings 4
Prep Time 20 minutes
Cook Time 25 minutes


  • 1 Pressure Cooker with Steamer or Stock Pot with Steamer or Microwaveable Large Bowl
  • 1 Frying Pan with Lid
  • 1 Large Mixing Bowl


  • 1/2 ea Head Cabbage, Chopped about 4 cups
  • 1 ea Sweet Potato, Grated
  • 4 ea Large Eggs
  • 1 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Parsley, Dry
  • 1/2 tsp Garlic Powder
  • 1 cup Cassava Flour
  • 1/2 cup Water
  • 2 tsp Psyllium Husks optional
  • 2 tbsp Ghee, Melted and Cooled or Olive Oil
  • 2 tbsp Olive Oil EVOO
  • 2 oz Romano Cheese, Grated optional

For the Sauce

  • 1/4 cup Avocado Mayonnaise
  • 2 tbsp Flax Seeds Freshly Ground or Sour Cream
  • 3 tbsp Water
  • 1/4 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Dill, Dry or 1 tbsp Fresh Dill


  • Fill your pressure cooker or pot with 2" of water and set to sauté to preheat the water before steaming. (If you do not have a steamer, you can microwave the veggies on high for 4-6 minutes stirring every 2 minutes, or saute them.) They need to be soft and cool before they go into the egg mixture.
    Sweet Potato and Cabbage Pancakes
  • Shred the cabbage. Add it to the steamer.
    Sweet Potato and Cabbage Pancakes
  • Peel and grate the potato. Add this to the steamer on top of the cabbage. Seal the pressure cooker and cook for 3 minutes. Releasing the steam to avoid overcooking. (You want these vegetables to be soft but not over cooked).
    Sweet Potato and Cabbage Pancakes
  • In a large bowl add the eggs, water, salt, pepper, parsley, garlic powder, psyllium husk, ghee, and cassava flour. Mix thoroughly.
    Sweet Potato and Cabbage Pancakes
  • Remove the vegetables from the steamer and allow to cool. Then mix them with the batter. Place the frying pan on medium low heat and add a few teaspoons of olive oil.
    Sweet Potato and Cabbage Pancakes
  • Depending on the size of your pan, you will want to cook these in 2-4 batches. Mix thoroughly before making each pancake. Place enough of the mix in the frying pan to make a 1/2" thick pancake. Cover with lid and cook each side for 4-5 minutes, until golden brown. Sprinkle each pancake with Romano cheese.
    Sweet Potato and Cabbage Pancakes
  • Stack the pancakes on top of each other and cut into wedges.
    Sweet Potato and Cabbage Pancakes
  • Mix the mayonnaise, ground flax, water, salt, garlic powder, and dill in a small bowl. Serve with sauce.
    Sweet Potato and Cabbage Pancakes


This recipe makes great leftovers and despite being mostly vegetables, it's very hearty and filling. 

Join the Conversation

  1. Louise says:

    I made this and love it. I thought it would burn as I am not so good with pancakes and crepes but I had just read an article on how to get the temp right on pans to stop things burning and it worked a treat. I halved the ingredients but ate it all myself as it was irresistible – especially on a lectin free diet and craving something doughy that was not bread (I have recently mastered sourdough too yay! I am getting there…

    1. Amasa Lacy says:

      So glad you enjoyed them! My need for bready stuff seems to be satisfied by the tortillas. I have been making them with fresh green bananas, pressure cooked. They come out great and it’s lots of resistant starches, which is also good, of course. I’ll post it soon, but in the meantime, I do recommend any of the torillas on my site. If you don’t have a press you can use two cutting boards and a rolling pin with parchment.

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