Low FODMAP Cabbage Pancakes (Okonomiyaki)

Steps

1. 1Grate or finely shred the cabbage. Peel and grate the carrot. Finely slice the green leaves of the spring onion/scallions. Place the cabbage, carrot, spring onion/scallions into a large bowl.
2. 2Add the ginger, garlic infused oil and soy sauce to the bowl. Sprinkle over the flour. Season with salt and pepper. Mix well.
3. 3In a small bowl, whisk together the eggs. Pour over the cabbage mixture and fold through until well combined.
4. 4Heat a large frypan over medium heat. Add a splash of neutral oil. Measure out a ¼ cup of the batter, shape it into a pancake and place it in the frypan. Repeat for each pancake (we cooked 4 at a time). Fry for 2-3 minutes per side until golden and cooked through. Add more oil to the frypan and repeat with the remaining mixture.
5. 5Eat these low FODMAP cabbage pancakes hot or at room temperature with your favourite dipping sauce. These cabbage pancakes can be stored for up to 4 days in the fridge in an airtight container. They also freeze well for 3 months.