Okonomiyaki (Low Carb)

This Low Carb Okonomiyaki is a delightful Japanese savory pancake made with zucchini and cauliflower, offering a healthier twist without sacrificing flavor. Packed with vegetables and protein, it's perfect for a light meal or snack.

Ingredients

• Zucchini - 200 grams, grated
• Cauliflower - 200 grams, riced
• Eggs - 2 large
• Green onions - 2 tablespoons, chopped
• Almond flour - 50 grams
• Soy sauce - 1 tablespoon
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - for cooking
• Japanese mayo - for topping
• Katsuobushi (dried bonito flakes) - for garnish (optional)

Steps

1. In a large bowl, combine the grated zucchini, riced cauliflower, chopped green onions, and almond flour.
2. In a separate bowl, whisk together the eggs, soy sauce, baking powder, salt, and black pepper.
3. Pour the egg mixture into the vegetable mixture and stir until well combined.
4. Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
5. Spoon half of the batter into the skillet, spreading it into a round pancake shape about 1 cm thick.
6. Cook for 5-7 minutes until the bottom is golden brown, then carefully flip it over and cook for another 5-7 minutes.
7. Repeat with the remaining batter to make a second pancake.
8. Serve the pancakes warm, topped with Japanese mayo and sprinkled with katsuobushi if desired.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.15 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vegetables, providing essential vitamins and minerals.

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