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The recipe for these savory Japanese cabbage pancakes, or Basic Okonomiyaki, is a wonderful gluten-free, wheat-free breakfast option.
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Japanese Cabbage Pancakes
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Ingredients
Units
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- 2 Tbsps. olive oil
- 2 cups cabbage finely sliced (if you prefer you can also grate the cabbage)
- 1 spring onion
- 2 eggs
- Seasoning to taste (salt, pepper, and some garlic powder)
- 1/4 cup tapioca flour
Instructions
- Combine all the ingredients together and mix well.
- Heat a non-stick pan and add the oil.
- Add the pancake mixture and shape into a compact circle.
- Cook on low heat till the bottom is browned.
- Gently flip the pancake and cook on the other side as well.
- Slice into wedges, serve warm with different sauce options.
- You can use BBQ sauce or a Spicy Salsa with it.
Notes
Prepared, tried, and tested by the late Caashifa Adams Young
We have lots of gluten-free as well as wheat-free recipes for you to choose from. Hope you will like and try some of them.
Nutrition
- Serving Size: 1
- Calories: 188
- Sugar: 3
- Sodium: 183
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 6
- Cholesterol: 124
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What are Japanese cabbage pancakes?
Okonomiyaki is a Japanese savory pancake containing a variety of ingredients in a wheat-flour-based batter; it is an example of konamon. The name is derived from the word okonomi, meaning “how you like” or “what you like”, and yaki meaning “cooked”.
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