Ingredients
- 3 large eggs.
- 1 tablespoon tamari.
- 1/4 cup milk.
- 1 teaspoon apple cider vinegar.
- 1 teaspoon sesame oil.
- 1/4 teaspoon sea salt.
- 1 cup gluten-free plain flour.
- 2 cups cabbage, shredded with a knife or finely chopped.
- 1 carrot, grated.
- 4 spring onions, finely chopped.
- Olive oil, for frying.
Toppings
- 1 avocado, sliced.
- 200 g smoked salmon.
- Sesame seeds, to serve.
- Tamari, to serve.
Directions
- 1. In a large mixing bowl, whisk eggs, tamari, milk, apple cider vinegar, sesame oil, salt and a pinch of freshly ground black pepper. Gradually whisk in the flour until a batter is formed. Fold the cabbage, carrot and spring onions into the batter until well-combined.
2. Heat a large frying pan over a medium heat. Add enough oil to cover the base of the pan. Using a large spoon, heap the batter into the pan like you would a small pancake. Cook on each side for about 5 minutes, or until golden brown and cooked through.
3. Once all of the pancakes are cooked, divide between 4 portions and stack with toppings. Each person should get ¼ avocado each, 50g smoked salmon and a sprinkling of sesame seeds to serve.
Okonomiyaki (AKA Japanese pancakes) translates to “as you like it” – so we think you should choose your favourite toppings for these super delicious cabbage pancakes! We’ve paired ours with some avo and smoked salmon for a healthy hit of protein and fats.
Ingredients
- 3 large eggs.
- 1 tablespoon tamari.
- 1/4 cup milk.
- 1 teaspoon apple cider vinegar.
- 1 teaspoon sesame oil.
- 1/4 teaspoon sea salt.
- 1 cup gluten-free plain flour.
- 2 cups cabbage, shredded with a knife or finely chopped.
- 1 carrot, grated.
- 4 spring onions, finely chopped.
- Olive oil, for frying.
Toppings
- 1 avocado, sliced.
- 200 g smoked salmon.
- Sesame seeds, to serve.
- Tamari, to serve.
Directions
- 1. In a large mixing bowl, whisk eggs, tamari, milk, apple cider vinegar, sesame oil, salt and a pinch of freshly ground black pepper. Gradually whisk in the flour until a batter is formed. Fold the cabbage, carrot and spring onions into the batter until well-combined.
2. Heat a large frying pan over a medium heat. Add enough oil to cover the base of the pan. Using a large spoon, heap the batter into the pan like you would a small pancake. Cook on each side for about 5 minutes, or until golden brown and cooked through.
3. Once all of the pancakes are cooked, divide between 4 portions and stack with toppings. Each person should get ¼ avocado each, 50g smoked salmon and a sprinkling of sesame seeds to serve.