Okonomiyaki - Japanese savory breakfast [cabbage] pancakes

Ingredients -- Ovo-Lacto Vegetarian

It's hard to describe how good these are. Most Americans wouldn't think this looks tasty from the name & ingredients.

1/4 of a cabbage (about 10.5 oz. per serving) – finely shredded. Traditional Japanese cabbage for this purpose is shredded into longer lines, but thinner than coleslaw shred.
4 bacon slices -- substitute Japanese pork belly if available
2/3 cup fine keto flour, for example quinoa flour or coconut flour (Note that Almond flour probably wouldn't work well here)
3 eggs
2 Tbsp arrowroot
1/2 cup warm soup stock (chicken or veg); or, 1 substitute tsp. dashi powder (essentially Japanese bouillon), dissolved in 1/2 cup warm water
1 or 2 spring onions / green onions, sliced, divided (half for batter & half for garnish)
1 Tbsp vegetable oil for cooking

Traditional garnishes include:

Japanese kewpie mayonnaise
seaweed flakes / aonori
bonito (dried fish) flakes / katsuobushi
optionally top with pickled ginger and Japanese 7-brand spice

Traditional Sauce (per each serving of okonomiyaki):

1 Tbsp Worcestershire Sauce (can substitute tonkatsu sauce, A1 steak sauce, or BBQ sauce if not too sweet)
2 Tbsp plain Tomato Sauce (can substitute ketchup if not too sweet)
1 Tbsp Soy Sauce (shoyu) or mentsuyu (cold soba dipping sauce)
1 tsp. sweetener - use a keto sweetener such as coconut sugar, stevia, monkfruit, date syrup, or molasses

Fry the bacon until cooked through and crispy, then set aside to cool. No need to use oil here, as the bacon will release its own oil as you cook it.
Mix all Sauce ingredients in a small bowl, heat in microwave for 30 seconds or on low in small saucepan on the stove for a minute to help dissolve the sugar. Allow to cool and preferably place in a squeeze bottle.

To make the batter, combine eggs and stock (or the dashi powder dissolved in warm water) in a very large pyrex measuring cup and beat gently. In a separate large mixing bowl, add the flour and arrowroot, then pour over with the egg and dashi stock mixture. Stir and combine until smooth.

Next, add the shredded cabbage, half of the spring onion, and the crumbled cooked bacon into the batter mixture. Mix until all these veg ingredients are evenly coated (but don’t over-mix, we want to keep that cabbage nice and fluffy). There shouldn’t be much excess batter liquid at the bottom at the end – if there is, just add a little more chopped cabbage and mix through gently.

Heat a large frying pan over medium heat. Add in the vegetable oil (if you're not just using the bacon fat from the previous step...) and allow to heat up. Scoop out the mixture onto the pan, aiming for a circle shape about 4 inches wide. Cook each pancake for a few minutes per side, until lightly browned.

To serve, squeeze the sauce straight over the top of your okonomiyaki pancake in zig-zag lines. OR, pour in a large dollop in the middle of each pancake, using a basting brush to spread evenly across the top. For best flavor, pair with stripes of kewpie mayonnaise, seaweed flakes (aonori) and bonito flakes (katsuobushi). Sprinkle with fine shavings of green onion, or pickled ginger. If using the sauce again later, pour leftovers into a squeeze bottle or jar to store in the fridge.