Healthier Okonomiyaki

Prep Time: 20 mins.
Cook Time: 6 mins.
Yield: 1

Recipe by: Christina B.

This is a quick, creative, and healthy meal that can be easily scaled to feed any family. Ingredients and toppings can be easily adapted to different tastes. Children will especially enjoy eating small pancakes and dipping in the sauce. Using oats in place of white flour makes this a wholesome, gluten-free recipe. Eggland's Best eggs are a flavorful and nutrient-rich base for any meal of the day. They provide a great source of vitamin D, vitamin E, vitamin A, protein, and more.

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Ingredients

Pancake:

2 Eggland's Best eggs, large

1 tsp reduced-sodium tamari

1/4 tsp sesame oil

1/2 cup water

2/3 cup rolled oats

1.5 cups shredded cabbage

2 scallions

1/2 tsp avocado or olive oil

To Serve:

1 tsp ketchup or sriracha

1/2 tsp mayonnaise

1/2 Tbs water

1/2 tsp sesame seeds

1 Tbs bonito flakes (optional)

1/4 tsp red pepper flakes (optional)

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Preparation

Add oats to a food processor and blend into flour. Thinly slice scallions.
In a medium bowl, whisk together Eggland’s Best eggs, tamari, sesame oil, and water.
Add oat flour and stir to combine. Stir in cabbage and most of the scallion slices, leaving a few slices for garnish.
Add avocado oil or olive oil to a medium pan over medium-high heat. Once hot, add pancake batter and spread evenly. Let cook for about 3 minutes, until browned on the bottom. Flip and repeat on the second side. Transfer to a plate when finished cooking.
To make the sauce, stir together ketchup or sriracha, mayonnaise, and water.
Top pancake with scallions, sauce, sesame seeds, bonito flakes (if desired). Serve warm.

Nutrition

Information per Serving
Serving Size	1
Calories	417
Fat	16.8g
Saturated Fat	3.4g
Cholesterol	351mg
Sodium	293mg
Carbohydrates	47.5g
Dietary Fiber	9.1g
Protein	21.6g