Okonomiyaki - gluten free, oven baked, high protein. Optionally use 150g GF pancake mix, and layer bottom of pan with caramelized julienned onion and barely cooked ramen.

This recipe uses mung brands rather than wheat flour for the batter and it's oven baked. Each serving provides 25g of protein.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Oil a pan, and layer bottom with caramelized julienned onion and a couple parboiled ramen cakes.

Step 2

Julienne the cabbage, carrots, green onions, mix, add salt and pepper, and microwave in 4 batches.

Step 3

Lightly cook seafood in pan with lemon juice, and mix with vegetables. Reserve the juice to mix with the batter just before using.

Step 4

To make batter, add mung beans, ginger to blender, cover with an inch of water and blend for 3 minutes. Add corn starch, baking powder, baking soda, rice flour, dashi and mix. Combine with seafood vegetables and spread in oiled pan.

Step 5

Baker for 40 minutes at 425F.