Description
A delicious Japanese-style savory pancake made vegan, packed with vegetables and flavor, perfect for a healthy and satisfying meal.
Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free flour mix)
- 1 cup water
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
- 2 cups finely shredded cabbage
- 1/2 cup grated carrots
- 1/4 cup chopped green onions
- 1 tablespoon soy sauce
- 1 teaspoon baking powder
- Salt and pepper to taste
- Optional: 1/4 cup corn kernels
- Optional: 1/4 cup diced bell peppers
- Optional: 1 tablespoon pickled ginger
- Optional: 1 tablespoon sesame seeds
Instructions
- In a small bowl, mix the ground flaxseed with water to create a flax egg. Let sit for 5 minutes.
- In a large bowl, combine flour, water, soy sauce, baking powder, salt, and pepper. Stir until smooth.
- Add cabbage, carrots, green onions, and any optional add-ins to the batter. Mix well.
- Heat a non-stick skillet over medium heat and lightly grease with oil.
- Scoop 1/2 cup of batter into the skillet and spread into a circle about 1/2 inch thick.
- Cook 4–5 minutes per side, or until golden brown and cooked through.
- Repeat with remaining batter, adding oil as needed.
- Serve hot with vegan mayonnaise, okonomiyaki sauce, and optional toppings like green onions or sesame seeds.
Notes
To achieve a crispy texture, avoid moving the pancake too much while cooking. Use a quality non-stick pan for best results. Don’t overload with add-ins to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan, okonomiyaki, Japanese, savory pancake, cabbage, plant-based