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Recipe for these savory Japanese cabbage pancakes, or Basic Okonomiyaki, is a wonderful gluten-free, wheat-free breakfast option.
Japanese Cabbage Pancakes
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- 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
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.
Prepared, tried, and tested 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.
- 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
Keywords: Wheat-free; Gluten-free
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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