Okonomiyaki (Japanese Pancake)
Cook okonomiyaki until bottom is golden brown. 5. Cook the other side until it is thoroughly cooked and golden brown. 6. Flip the okonomiyaki again and place on a plate. 7. Top with tonkatsu sauce, mayonnaise, bonito flakes and yaki nori strips. Okonomiyaki is also known as "Japanese Pancake" or at times "Japanese Pizza". This is the perfect recipe to gather your cabbage and bacon scraps, add flour, eggs and other ingredients, and whip up a whole new delicious dish. The tonkatsu sauce and Japanese mayonnaise drizzle are key to take this dish to the next level.
1. Partially freeze pork belly. Slice pork belly into thin pieces. 2. Batter: Combine and mix all ingredients in a large mixing bowl. 3. Add cabbage, spring onion, pickled ginger and calamari to batter mix. 4. Heat oil in a non-stick pan over medium heat. Add 150ml of mix to frying pan, then 5-6 slices of pork belly. Cook okonomiyaki until bottom is golden brown. 5. Cook the other side until it is thoroughly cooked and golden brown. 6. Flip the okonomiyaki again and place on a plate. 7. Top with tonkatsu sauce, mayonnaise, bonito flakes and yaki nori strips.
5. If desired, add a few strawberries and bananas for deliciousness! 1. Blend all ingredients together. 2. Spray a nonstick pan with coconut flour, PAM, or low-calorie spray. 3. Turn your heat to medium/high. 4. Once the pan is sizzling hot, pour your batter on it. Then turn the heat back to medium/low to make sure the pancakes cook through without burning. 5. Flip once bubbles start to appear on the pancake's surface, flip again, and then boom: ready!
1. Preheat your pan to 300 degrees. 2. In a bowl mix eggs, 1/4 cup coconut flakes, 1/2 of a mashed up banana, and 1/2 drop liquid Stevia. 3. Melt coconut oil in microwave and add to mix. 4. Stir in flax meal and protein to a desired creamy consistency. 5. Pour on pan and cook a few minutes on each side. 6. Once all pancakes are made, slice up the remaining 1/2 banana and top the pancakes with zero-calorie maple syrup.
Yes, you got up a little earlier than you would have otherwise, but pancakes for breakfast are worth it. The early bird gets the pancakes, right, After you have made plenty of the plain ones for the kids, it now time to break out the good stuff. The kids and their friends are content, quiet even, enjoying the plain ones.
They just don’t know any better. They may request a sprinkling of chocolate chips added, if anything. Yep, they don’t know any better. But you can still treat yourself. Blueberries really shine in good pancakes. That unmistakeable sweet blueberry-ness comes through in every bite, and they look so pretty too.
These Yogurt Blueberry Pancakes are made with the Yogurt Pancake Recipe base with a bit of fresh or frozen blueberries added. The dry ingredients can be mixed the night before to make prep time easier and a bit quicker come morning. I don’t know about you, but for me, measuring early in the morning pre-coffee or tea can sometimes be a challenge, so any prep ahead of time is good with me. Fresh or frozen blueberries will work for this pancake recipe. If using frozen, let them thaw before adding them to the batter. If needed, strain excess water too.
Whether breakfast or brunch, blueberry pancakes will be a hit and have everyone ready to be the early bird to get the pancake. Serve these topped with more fresh blueberries, or perhaps an easy homemade blueberry syrup, maybe a dusting of powdered sugar, or all of the above if you’re feeling extra crazy!
Delicious blueberry pancakes made with greek yogurt and blueberries. 1. Whisk together flour, cinnamon, baking powder and salt in a large mixing bowl. 2. In a separate bowl, beat together honey, milk, yogurt and eggs; add to dry ingredients and mix until just combined. Do not over mix. 3. Heat skillet over medium heat.
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