Healthy Japanese pancakes

Ingredients for healthy Japanese pancakes:

• 3/4 C. Whole Wheat White Flour
• 1/2 C. Water
• 2 Egg Whites
• 2 C. Cabbage, Shredded
• 1 Large Zucchini, Grated
• 1 Large Carrot, Grated
• 3 Slices Center Cut Low Sodium Bacon, Cooked & Crumbled
• 1 Tsp. Worcestershire
• Salt & Pepper to Taste

Optional Toppings:

• Cooked Eggs, Sriracha, Skinny Wasabi Aioli, Green Onions, and Chipotle Kewpie (Mayonnaise.)

Preparation of healthy Japanese pancakes:

Combine all the ingredients together for the Okonomiyaki in a large bowl until well blended.
Lightly coat a pan with non-stick cooking spray and drop a heaping 1/2 c. of the mixture onto the prepared pan. Pat the mixture down a bit until it’s flattened, roughly the size of your hand, and about 1/2 inch thick. Cook on medium heat for about 5 minutes, or until the sides and underneath are beginning to brown and crisp.
Carefully flip and cook for about another 5 minutes, or until the remaining side is beginning to brown and crisp. Remove from heat once cooked through and top with egg white, 1 tsp. Sriracha, 1 tsp. Skinny Wasabi Aioli, and 1 tbsp. green onions.

Repeat for the remaining Okonomiyaki.