Shrimp Okonomiyaki Breakfast Pancake

Serving: 347 g

Ingredients

• shrimp90 g
• cauliflower90 g
• eggs100 g
• flour35 g
• onion25 g
• coconut oil7 g

Recipe steps

1. Shred the cauliflower and onion finely, as you would cabbage for okonomiyaki.
2. Beat the eggs with the flour, 3 tablespoons water and a pinch of salt, then fold in the vegetables to a thick batter.
3. Roughly chop the shrimp and stir most of them through the batter.
4. Spoon into a hot oiled pan as one round pancake, press the remaining shrimp on top and cook 5 minutes until set underneath.
5. Flip carefully, cook another 4 minutes, then brush with a little brown sauce and serve shrimp side up.

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