This cabbage pancake gets its satisfying chew from a slaw-thick batter loaded with finely shredded cabbage and scallions, held together with a flaxseed gel and a splash of aquafaba instead of eggs. Pan-frying each round in neutral oil gives you that signature deep-golden crust on both sides while the inside stays tender and steamy. The tangy-sweet sauce made from ketchup, maple syrup, and a savory umami base ties the whole thing together, and a finishing drizzle of creamy mayonnaise plus a scatter of scallions and sesame seeds makes it look just as good as it tastes. It's a fantastic weeknight dinner or shareable appetizer, crispy at the edges and soft in the middle, with every bite packed with cabbage and flavor. This version comes together entirely from plant-based pantry staples, making it an easy pick for a vegetarian table.
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In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the aquafaba, 1/4 cup water, tamari, and sesame oil, then stir until a smooth batter forms. Fold in the flax egg mixture until fully incorporated.
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