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Okonomiyaki - Japanese Pancakes with gluten free option 2

Okonomiyaki - Japanese Vegetable Pancakes

Full of veggies and oh so delicious! Swirls of tangy sauces and delicate Bonito flakes make this dish absolute superb.
0 from 0 votes
Course Breakfast
Cuisine Asian, Japanese
Servings 8


  • 1 cabbage shredded or chopped thinly
  • 1 cup organic all purpose flour or low-carb alternative
  • 4 large eggs organic, cage-free, or amber yolks
  • ¾ cup beef bone broth (traditionally, they use dashi)
  • 1 medium onion sliced thinly
  • oil for cooking
  • ½ lb ham, pork belly, or bacon (alternatively, you can use shrimp or mushrooms for vegetarians)
  • salt and pepper to taste

Okonomiyaki Sauce

  • 4 Tbsp sugar free ketchup
  • 3 Tbsp Worcestershire sauce
  • 2 Tbsp erythritol
  • 1 tsp fish sauce Red Boat

Mayo Sauce

  • ½ cup mayo organic, avocado (or whatever you prefer)
  • 1 tsp mirin
  • 1 tsp rice vinegar unseasoned

Okonomiyaki Toppings

  • 1 pinch Dried Bonito Flakes optional
  • garnish green onions sliced
  • garnish chives sliced
  • side pickled ginger optional
  • side kimchi
  • pinch sesame seeds optional


  • Combine flour, salt, eggs, bone broth mix well.
  • Add onion and cabbage, stir well, set aside
  • Heat pan with oil over medium heat, add a scoop of the batter to hot pan. It's easier to make smaller, thinner okonomiyaki, make sure yours aren't too much bigger than the width of your spatula!
  • To the uncooked top of the okonomiyaki - If using, add pork belly, bacon, or ham, cover with lid for 2 minutes before flipping.
  • Flip and cook until both sides are golden brown.
  • Swirl on mayo sauce and okonomiyaki sauce, top with optional toppings.


For a low-carb version of this recipe, replace flour with a mixture of almond and coconut flour. I have also used almond, coconut, flax, and pecan in a combination. If necessary, add an extra egg to make it stick together.
Keyword eggs, VEGETABLES
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