Gluten-Free Okonomiyaki (Japanese Savory Pancakes)

About this recipe

This recipe offers a delightful gluten-free twist on the traditional Japanese okonomiyaki. Packed with vegetables and savory goodness, it's perfect for a satisfying meal or snack. Enjoy the rich flavors of cabbage, zucchini, and carrot with a touch of aromatic spices and a savory sauce.

Ingredients

• 2 cups shredded cabbage
• 1 cup grated zucchini
• 1 cup grated carrot
• 1/2 cup chopped green onions
• 1/4 cup gluten-free soy sauce
• 2 tablespoons sesame oil
• 2 large eggs, beaten
• 1/4 cup cornstarch
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Oil, for cooking (grapeseed or avocado recommended)

Directions

1. 1

   Combine the shredded cabbage, grated zucchini, grated carrot, and chopped green onions in a large bowl.

2. 2

   In a separate bowl, mix the gluten-free soy sauce, sesame oil, beaten eggs, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder.

3. 3

   Pour the wet mixture over the vegetables and mix until well combined.

4. 4

   Heat a non-stick skillet over medium heat and lightly grease with oil.

5. 5

   Scoop about 1/4 cup of the batter onto the skillet and flatten into a round shape.

6. 6

   Cook for 3-4 minutes on each side until golden brown and cooked through.

7. 7

   Repeat with the remaining batter.

8. 8

   Serve hot with your favorite toppings like mayonnaise, seaweed, or bonito flakes.