Japanese Pancake, or Okonomiyaki, is a savoury pancake traditionally made with eggs, vegetables, and meat. The dish is a fast and healthy way to enjoy a variety of nutrients. This recipe is a vegetarian version that’s just as delicious and nutritious as the original. It’s also gluten free using a mix of gluten free flour and teff flour. The teff flour gives the pancakes a slightly nutty flavour and an incredible hit of macro and micronutrients. 

Traditionally, okonomiyaki is drizzled in BBQ sauce and kewpie mayo then sprinkled with a variety of toppings like pickled ginger, dried seaweed flakes, toasted sesame seeds and bonito flakes. Not only do these toppings provide a heap of extra flavour, they also give a beneficial boost of nutrients. Pickled ginger is great for gut health; as a fermented food it’s packed with probiotics (good bacteria). Dried seaweed is a rich source of iodine and iron. And sesame seeds are a good source of fibre and B vitamins as well as a variety of minerals like zinc, calcium and manganese. 

So the next time you’re looking for a nutrient rich, quick and easy mid-week meal whip up this vegetarian version of the traditional Japanese pancake Okonomiyaki. Your body and your tastebuds will thank you.

 

Makes 2 pancakes
Prep time: 10 mins
Cook time: 10 mins plus 1 hour chill time

Ingredients

• 100g Gluten free flour
• 100g Ivory teff flour
• 250ml milk
• 2 large eggs
• 1 tbs sesame oil
• 1 clove garlic finely sliced
• ¼ wombok cabbage
• 1 spring onion finely diced, reserving green parts for garnish
• Pickled ginger, roasted shallots, toasted sesame seeds, kewpie & BBQ sauce to serve

Method

1. In a jug, mix your flour, milk and eggs until well combined.
2. In a medium frying pan, heat up your sesame oil.
3. When hot, add in your garlic, wombok cabbage, and spring onion whites and caramelise for 4-5 mins.
4. When caramelised lightly, slowly pour in your pancake mix and stir until combined.
5. Cook for 3-4 mins on one side then flip pancake and cook for a further 4-5 mins.
6. Once golden, slide onto a plate, and using a criss cross pattern, squirt on your kewpie and BBQ sauce in alternating patterns, sprinkle with spring onion, roasted shallots and toasted sesame seeds, serve with pickled ginger.

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