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Gluten-Free Okonomiyaki (Japanese Cabbage-Scallion Pancakes)

These classic Japanese cabbage-scallion pancakes get a gluten-free, easy makeover in this Okonomiyaki Recipe. They are a great way to use up leftover cabbage, and an easy method for getting more veggies in your diet even with only access to your pantry. I like to think of them as Japanese latkes! I adapted the original recipe from Alexandra's Kitchen, so if you're not GF feel free to pop over to her site for her version!
To make these low FODMAP, simply use only the green parts of the scallion and limit your serving to 2 pancakes.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 16 pancakes

Ingredients

For the pancakes:

For the dipping sauce:

Instructions

  • In a large mixing bowl, whisk together the eggs, tamari, sesame oil, and salt. Fold in the flour until incorporated and all the lumps are out. Stir in cabbage and scallions.
  • In a large heavy skillet (I like cast iron), warm a couple tablespoons of oil over medium-high heat until glistening. Add the cabbage batter in heaping tablespoons to the skillet, frying about 4 at a time. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown. Transfer to a paper-towel lined plate and season lightly with salt. Repeat with the remaining cabbage, making sure to re-mix before each round, as the egg tends to fall to the bottom.
  • While the cabbage is frying, make the sauce: combine all ingredients in a small bowl. Add 1 tablespoon of water. Set aside.
  • Serve the pancakes immediately with the sauce on the side. Alternatively, you can make them in advance and recrisp on a baking sheet in a 400 degree oven for 15 minutes before eating.