Description
A delicious plant-based version of the classic Japanese savory pancake, loaded with vegetables and umami-rich flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup water
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1 tablespoon soy sauce
- 1 teaspoon baking powder
- Salt and pepper to taste
- Optional: 1/4 cup sliced mushrooms
- Optional: 1/4 cup corn kernels
- Optional: 1 tablespoon nutritional yeast
- Optional: 1 teaspoon sesame seeds
Instructions
- Mix ground flaxseed and water in a small bowl to create a flax egg. Let sit for 5 minutes until thickened.
- In a large bowl, whisk together flour, water, soy sauce, and baking powder until smooth.
- Add the flax egg to the batter and stir to combine.
- Fold in shredded cabbage, carrots, and green onions. Add optional ingredients if desired.
- Heat a non-stick skillet over medium heat and lightly grease with oil.
- Spoon batter onto skillet and shape into a pancake about 1/2 inch thick.
- Cook 3–4 minutes per side until golden and crispy.
- Repeat with remaining batter.
- Serve hot with vegan okonomiyaki sauce and sesame seeds.
Notes
Ensure skillet is hot before cooking for best crisp. Avoid overmixing the batter to maintain a light texture. Try mixing white and purple cabbage for extra color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan okonomiyaki, Japanese pancake, plant-based, cabbage, savory pancake