In this gluten-free version, I use almond flour instead of wheat flour, with excellent results. I was intrigued when I came across an okonomiyaki recipe online. Cabbage is one of my favorite vegetables, and the idea of making it into savory pancakes sounded amazing. But I didn’t want to add flour. I wanted a low-carb and gluten-free version that would still taste good. So, I used almond flour. We all loved the result - crispy yet tender and delicious fritters. They hold their shape beautifully and keep well for several days in the fridge.
Recipe Card
For the dipping sauce:
Sour cream: You can also use plain full-fat yogurt, but sour cream is better. Another option is to use mayonnaise. Reduced-sodium soy sauce: Or a gluten-free alternative. Hot pepper sauce: It’s best to use a sauce where the first ingredient is peppers, not vinegar.
Your first step is to mix together the sauce ingredients. Then set the sauce aside for later. Now, mix the pancake ingredients. Start by mixing the shredded cabbage, scallions, and almond flour. Mix the egg, soy sauce, black pepper and garlic in a small bowl and add them to the cabbage mixture. Mix well. Cook the fritters in hot oil, measuring ¼ cup per pancake and gently flattening them, about 3 minutes per side over medium-high heat. Serve them with the dipping sauce. The spicy dipping sauce is phenomenal, by the way. Please do make it and use it! Without it, the pancakes are very good; with it, they are amazing.
