Flourless Okonomiyaki
D J
over 1 year ago
A delicious and gluten-free version of the classic Japanese pancake dish, okonomiyaki. This recipe uses alternative ingredients to create a savory and satisfying meal.
Cooking Time
20 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
180
Protein
8g
Fat
8g
Sat Fat
1g
Carbs
20g
Chole
95mg
Fiber
4g
Sugar
6g
Sodium
600mg
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 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
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried cilantro
Instructions
- In a large bowl, combine the shredded cabbage, grated zucchini, grated carrot, and chopped green onions.
- In a separate bowl, whisk together the gluten-free soy sauce, sesame oil, beaten eggs, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, dried oregano, dried basil, dried thyme, dried parsley, dried rosemary, dried sage, dried marjoram, dried dill, and dried cilantro.
- Pour the sauce mixture over the vegetable mixture and stir until well combined.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or oil.
- Scoop about 1/4 cup of the batter onto the skillet and spread it into a round shape.
- Cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Repeat with the remaining batter.
- Serve the flourless okonomiyaki hot with your favorite toppings and enjoy!
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