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Keto Okonomiyaki (Savory Pancake) recipe by Safe Plated

Keto Okonomiyaki (Savory Pancake)

A keto-friendly version of the classic Japanese savory pancake, using shredded cabbage and pork belly.

40m4 servings
Contains eggContains nutsContains wheatContains soy
320 cal|20g protein|10g carbs|22g fat|5g fiber

Ingredients

  • 4 cups Shredded Cabbage
  • about 225 g Pork Belly (thinly sliced)
  • 1/4 cup Almond Flour
  • 1 tbsp Psyllium Husk Powder
  • 1/4 cup Dashi Broth (or chicken broth)
  • 2 tbsp Soy Sauce (low sodium)
  • 1 tsp Ginger (grated)
  • 2 tbsp Green Onions (chopped)
  • 2 tbsp Mayonnaise (keto-friendly)
  • 1 tsp Seaweed Flakes (nori)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1In a large bowl, combine the 4 cups shredded cabbage, 1/4 cup almond flour, and 1 tbsp psyllium husk powder.
  2. 2Add the 1/4 cup dashi broth, 2 tbsp soy sauce, and 1 tsp grated ginger to the bowl. Mix everything together thoroughly until it forms a thick batter.
  3. 3Heat a large skillet or griddle over medium heat, approximately 175°C.
  4. 4Add half of the batter to the hot skillet and carefully spread it into a round pancake shape, about 1.27 cm thick.
  5. 5Arrange half of the about 225 g thinly sliced pork belly slices evenly over the top of the batter in the skillet.
  6. 6Cook for 5 to 7 minutes, until the bottom is golden brown and the pork belly is cooked through. Carefully flip the pancake and cook the other side for another 5 to 7 minutes until golden brown and cooked through.
  7. 7Repeat steps 4 through 6 with the remaining batter and pork belly slices.
  8. 8Serve the okonomiyaki hot, drizzled with 2 tbsp keto-friendly mayonnaise, and sprinkled with 2 tbsp chopped green onions and 1 tsp seaweed flakes.

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