Easy Low FODMAP Keto Okonomiyaki Japanese Pancake
How to Make It
Step 1
Cut the green ends off the scallions and dice them thinly. Dice the chili and set half aside. Shred the cabbage finely using a mandolin or sharp knife – the thinner the better! Grate the carrot using the mandolin or on a box grater and set aside. In a large bowl, add the cabbage, carrot, almond flour, ground flaxseed, eggs, half the chili, and 2/3 of the scallions, reserving the rest for serving. Use your hands to coat all the vegetables with the batter.
Step 2
Grate the ginger using the small edge of a box grater. Make the dipping sauce by combining 1/2 tablespoon sesame oil, 1 teaspoon garlic-infused oil, tamari or soy sauce, apple cider vinegar, 1 teaspoon sesame seeds, grated ginger, and the remaining half sliced chili. Mix together and set it aside.
Step 3
Heat a large nonstick frying pan set over medium-high heat. Coat the entire base of the pan with the remaining sesame oil. Scoop large spoonfuls of the vegetable mixture into the pan and press down with a flat spatula to form a pancake.
Step 4
Cook for 4-5 minutes before flipping them over for another few minutes. Both sides should be crisp and golden. Tip: To easily flip the pancake, use a smaller frying pan or large plate to flip it over and slide it back into the frying pan. Slice into wedges and serve with the dipping sauce, nori, sesame seeds, and the remaining fresh scallions.
Ingredients
- Scallions or spring onions, tops and bulb, raw – 4 medium – 4 1/8″ long
- Common Cabbage, green, raw – 250 g
- Carrots, raw – 1 small – 5 3/4″ long or less
- Almond flour – 0.25 cup
- Flaxseed / Linseed (Powder / Ground / Milled) – 0.25 cup
- Raw egg – 4 large
- Sesame oil – 2.5 tbsp
- Garlic Infused Olive Oil Low FODMAP Safe – 1 tsp
- Soy sauce – 2 tbsp
- Ginger Root Raw – 1 tbsp
- Hot chili peppers, red, raw – 1 each – approx 4″ – 6″ long
- Cider vinegar – 1 tbsp
- Sesame seeds, hulled, toasted, unsalted – 2 tsp