Minimalist Gluten-Free Okonomiyaki

Japanese-style cabbage pancakes

Base

• 2 cups finely shredded cabbage
• 1–2 green onions, sliced
• 2 eggs
• 2–4 tbsp gluten-free flour (rice flour works well; chickpea flour = nuttier)
• 1–2 tbsp water (adjust for texture)
• Pinch salt

Method

1. Mix everything into a thick, scoopable batter (not runny, not dry).
2. Heat a lightly oiled pan over medium.
3. Add mixture, press into a ~1–1.5 cm thick pancake.
4. Cook ~4–5 min until golden, flip, cook another ~4 miin
5. Serve hot.

Notes:

• I’ve found it useful to hold a plate over the pancake while I flip, to keep it together. By the time both sides are cooked, it’s a robust pancake!
• I’ve tried adding shredded carrot, and that works great. More veggies!
• You can do the thing where you flip half the pancake over some filling. After the first flip, put some cheese on one half, then fold it over right at the end. Melty cheese in the middle!