Crispy Okonomiyaki Japanese Pancakes

Crispy Okonomiyaki Japanese Pancakes

You will love these Low Carb Keto Crispy Okonomiyaki Japanese Pancakes
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Crispy Okonomiyaki Japanese Pancakes

This is my quick and easy take on the traditional Japanese pancake made with fresh shredded cabbage.

One thing my 1Daily With Luke Program always promises to deliver is flavour flavour flavour! Along with each recipe being super easy and most of all nutrient dense, meaning each and every mouthful is good for you.

Each weeks Meal Plan will include some healthy takes on fast food favourites that you know and love. Whether it is a delicious mouth watering burger, crispy fish and chips or this yummy take on the classic Japanese Pancake!

For hundreds more delicious healthy recipes, get started with my Daily With Luke Program and get delicious easy meal plans and shopping list, along with mindset coaching, a inspiring articles, daily 10 minute moves and so much more. Find out more information here.

  • Ingredients

    1 tablespoons Incredible coconut oil for frying, see online store
    2 streaky bacon rashers roughly diced
    1/4 head cabbage shredded
    4 tablespoons coconut flour
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1/4 teaspoon salt
    4 free-range eggs beaten
    2 tablespoons coconut aminos
    2 tablespoons mayonnaise
    2 spring onions
    1 teaspoon sesame seeds

  • Method

    Heat 1/2 tablespoon of the coconut oil in a frying pan over medium heat. Add the bacon and fry until nice and crispy, about 5–6 minutes. Remove from the pan and set aside to cool, then transfer to a large bowl.

    Add the cabbage, coconut flour, garlic powder, onion powder and salt to the bowl with the bacon and mix well to combine.

    In a separate bowl, whisk together the egg and coconut aminos. Pour the egg mixture over the cabbage mix and stir together to form a thick batter, adding a little extra coconut flour if it seems a bit runny. Preheat the oven to 90C.

    Add the remaining 1/2 tablespoon of the oil to the frying pan and melt over medium heat. Drop 2 tablespoons of the okonomiyaki batter into the pan and spread gently with the back of a spoon, then repeat twice more to make a batch of even-sized pancakes.

    Cook for 4–5 minutes, or until golden brown and firm, then use a spatula to flip them over and cook for a further 2–3 minutes on the other side until cooked through. Remove from the pan and keep warm in a low oven.

    Repeat with the remaining batter, adding another tablespoon of oil to the pan to ensure the pancakes don’t stick to it. Divide the pancakes between plates, dollop on the mayonnaise and sprinkle over the spring onion and sesame seeds.

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