This savory spinach pancake has Japanese influences but is often served in Hawaii. When you sprinkle on the thin bonito flakes just before serving, watch them dance around from the residual heat of the pancake. It’s dairy free, too.
Look for bonito flakes at Asian grocers, or in the Asian section of most grocery stores. It’s traditional to serve this pancake family-style and to let diners cut off slices at the table.
5 large eggs
1 teaspoon low-sodium soy sauce
1 tsp. water
½ cup whole-wheat flour
1 cup finely chopped or shredded fresh spinach (remove large stems before chopping)
½ cup shredded cabbage
4 green onions, trimmed and chopped
1½ cups chopped shiitake mushrooms
1 Tbs. canola or avocado oil for frying
Okonomiyaki sauce (recipe below)
2 Tbs. bonito flakes
Sesame seeds and chopped green onions (for garnish)
Okonomiyaki Sauce: Purchase this premade sauce in Asian grocery stores or online—or make your own: In a bowl, combine 2½ Tbs. natural ketchup, 1 Tbs. Worcestershire sauce, ½ Tbs. water and 2 tsp. honey.
PER SERVING (¼ pancake with 1 tablespoon sauce): 227 cal, 10g fat (5g mono, 3g poly, 2g sat), 232mg chol, 198mg sodium, 22g carb (3g fiber, 7g sugars), 13g protein
SOURCE: The recipe by Adrienne Lee is posted by permission Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years. Photo by Jennifer Olson.