Okonomiyaki: Japanese Savory Pancake

Okonomiyaki…you don’t have to be able to pronounce it to make it and love it! It’s basically a savory Japanese pancake and I was determined to put a healthy spin on it. It will take you 20 minutes flat!


    For the Okonomiyaki

    • 1 small head of cabbage, shredded (approximately 7 cups)
    • 8 ounces of chicken, pork, or bacon
    • 1 onion, diced
    • Salt/pepper
    • Eggs (2 per serving and this makes several servings)

    For the Mayo Drizzle

    • 3T paleo mayo (I use Primal Kitchen )
    • 2 T coconut aminos
    • 1 T organic, no sugar added ketchup



    Cut bacon, pork, or chicken into small, bite-sized pieces and cook until done.


    Add onions and cabbage and cook until wilted.


    Transfer to a bowl and remove one cup of mixture, add 2 eggs, and salt and pepper and mix well to make batter for a single cake.


    Heat a skillet with a bit of avocado oil, ghee, or coconut oil and add batter to pan, making sure it’s in a tidy(ish) circle.


    Cover and cook on low heat for 5 minutes. Flip carefully with two spatulas and cook another 4-5 minutes on the other side.


    While it’s cooking, mix ketchup, mayo and coconut aminos well.


    Remove from pan, drizzle with sauce and serve with parsley for garnish. Enjoy!


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