These savory Japanese cabbage pancakes, or Basic Okonomiyaki, are a wonderful gluten-free, wheat-free breakfast option.
- 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)
- ¼ cup tapioca flour
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.
Amount Per Serving Calories 188Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 124mgSodium 183mgCarbohydrates 15gFiber 2gSugar 3gProtein 6g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
What is 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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