Bran and coconut flour pancakes

Prepare all the ingredients. Choose hard cheese according to your taste. Sour cream is suitable for any fat content.

Remove the top damaged leaves from the cabbage. Slice the cabbage into thin short slices. (This can be done with a special chopper or a well-sharpened knife.)

In a pot bring 600 ml of water to a boil, add a pinch of salt. Dip the sliced cabbage into the boiling water, stir it up. Bring to a boil over high heat, reduce the heat and simmer for 3 minutes.

Then remove the cabbage to a colander and rinse with cold running water. Squeeze out (without fanaticism!) any excess liquid.

Rinse and dry the parsley, remove the tough stems. Chop the greens finely and send them to the bowl with the cabbage. Stir.

Grate hard cheese on a medium grater and add to the rest of the ingredients. Stir to combine.

Add the sour cream and egg to the cabbage. Stir again.

Stir in sifted flour and baking soda. Stir to combine. It turns out quite a thick mass.

Season with salt (0.25 tsp.) and ground black pepper. Once again, mix everything well. Cover the bowl with clingfilm and send it to the fridge for 20 minutes.

In 10 minutes turn on the oven to preheat to 180 degrees.

Line a baking tray or baking dish with parchment. Spoon out small portions of cabbage batter, shaping them into pancakes. (For evenly shaped fritters, I used a mold ring with a 7 cm diameter. I put a spoonful of cabbage mixture in the center of the ring and tamped it down. I made 9 pancakes).

Place the fritters in a preheated 180 degrees oven for 25-30 minutes. (Baking time depends on the power of your oven. I have a regular gas oven. I baked for 15 minutes on one side and 15 minutes on the other side to make the pancakes brown on both sides. If the oven browns well, the flipping step is not necessary).

The cabbage pancakes with cheese baked in the oven are ready.

Serve immediately. You can with any simple sauce, such as sour cream.

Bon appetit