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Low Carb Okonomiyaki (Japanese Savory Pancake) Recipe
Prep Time
10 minutes
Total Time
20 minutes
Yield
2
servings
Ingredients
- 1 tablespoon butter (softened)
- 1 tablespoon cream cheese (softened)
- 2 tablespoons almond flour
- 1 teaspoon flaxseed meal
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 1 cup green cabbage (shredded)
- 1½ teaspoon Optional: Cheese (shredded or grated)
- 2 slices bacon (or 2oz peeled whole shrimp)
- ¼ cup mayonnaise (mixed with 1 teaspoon unseasoned rice vinegar)
- 1½ tablespoon Optional: sugar-free bbq sauce (e.g. G Hughes sugar-free BBQ sauce)
- ½ tablespoon Optional: Seaweed flakes (cut up to flakes)
- 1 tablespoon Optional: Bonito flakes
Nutrition Info Per Serving
Serving Size
½ pancake
Carbohydrates
5
g
Protein
14.5
g
Fat
24
g
Calories
295
Okonomiyaki, a Japanese savory pancake, is a wonderful option for a low-carb meal. With ingredients like almond flour and bacon, this dish offers just 5 grams of carbs per serving, making it suitable for a keto-friendly diet. It’s a quick 20-minute recipe, perfect for a weeknight dinner or meal prep. Packed with shredded cabbage and optional cheese, this dish can be customized to suit your taste and dietary needs while supporting your health journey.
Instructions
- Preheat a 12-inch skillet over medium heat.
- To make batter: add the softened butter, cream cheese, almond flour, flax meal, baking powder, and salt into a mixing bowl and combine.
- Add the egg into the batter and stir until fully incorporated.
- Mix the cabbage and optional shredded/grated cheese into the batter, being careful that all of the cabbage is thoroughly coated. Set aside.
- Cut bacon into square pieces and fry in preheated skillet. Once the bacon has crisped up on one side, flip it over. Arrange the bacon as a tight circle in the center of your skillet. Note: If substituting shrimp, fry the whole shrimp on preheated oil, cook both sides, and arrange in a circle on the skillet.
- Spread the okonomiyaki batter over the bacon or shrimp to form a pancake.
- Cover the pancake with a lid and cook for 5-7 minutes.
- Once ready to flip (making sure the pancake is browned on the bottom), use a spatula to loosen edges of the pancake for easy flipping.
- Cover the pan again once the pancake is flipped and allow to cook for an additional 5-7 minutes. Transfer to a plate once the other side is golden brown and the pancake is cooked through!
- Add optional toppings as desired.
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