Easy Low FODMAP Keto Okonomiyaki Japanese Pancake

This Keto low FODMAP vegetarian recipe is so easy to make, it comes together in less than 30 minutes and makes a great mid-week meal. Grated cabbage, carrot, scallion tips, and red chilis are combined with eggs, almond flour, and ground flaxseeds to create a batter that brings this pancake all together before being fried. Grating the cabbage and carrot finely will allow the pancake to cook faster but also to crisp up nicely. This low FODMAP recipe makes 6-8 smaller single-serve pancakes or 2-3 large pancakes, which can be cut and served in quarters. Enjoy with the tamari/soy dipping sauce.

Is almond flour low FODMAP?

Almond flour is flour made of ground almonds which are high in Oligos up to a limited amount. 24g (1/4 cup) almond flour per serving is accepted as low FODMAP. This recipe calls for 1/3 cup between 6 servings.

Can I substitute any ingredients?

If you are avoiding tree nuts like almonds, substitute the almond flour for more ground flaxseeds. White cabbage can be substituted for red cabbage or kale. If you only have medium-sized eggs, increase the total to 6 eggs or 4 large eggs.

What can I serve okonomiyaki with?

Top this Japanese pancake with drizzles of mayo, nori seaweed, fresh green scallion tips, sesame seeds, and/or katsuobushi/ bonito flakes. Serve with a side salad of choice for a complete meal.

Is this dish gluten-free?

This dish is naturally gluten-free, dairy-free, and vegan. If you are celiac or gluten-sensitive, watch out for regular soy sauce as this will often contain wheat. Source tamari which is a gluten-free soy sauce.

How to store okonomiyaki?

Any leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. To reheat, simply return to a dry frying pan over medium-high heat until heated through.