Directions:
- Heat the olive oil in a large skillet over medium heat. Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes. Season with pepper, and set pan aside to cool.
- Whisk together the yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the center of the dry ingredients. Pour the wet mixture into the well, then stir until well combined. Fold the cooled cabbage and onions into the pancake batter.
- Heat a large skillet over medium heat, and butter or oil if necessary. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.91 Kcal (850 kJ) | ||
| Calories from fat | 89.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.91g | 15% | |
|---|---|---|---|
| Cholesterol | 24.87mg | 8% | |
| Sodium | 558.57mg | 23% | |
| Potassium | 294.78mg | 6% | |
| Total Carbs | 24.67g | 8% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 4.64g | 9% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 1.5mg | 8% | |
| Calcium | 173.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 178.17 Kcal (746 kJ) | ||
| Calories from fat | 78.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 15% | |
|---|---|---|---|
| Cholesterol | 21.83mg | 8% | |
| Sodium | 490.46mg | 23% | |
| Potassium | 258.84mg | 6% | |
| Total Carbs | 21.66g | 8% | |
| Sugars | 2.49g | 11% | |
| Dietary Fiber | 2.89g | 13% | |
| Protein | 4.08g | 9% | |
| Vitamin C | 10.5mg | 20% | |
| Iron | 1.3mg | 8% | |
| Calcium | 152.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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