Okonomyaki | Vegetable pancakes

Your fussy eating child will love these vegetable pancakes

Okonomyaki Vegetable Pancakes

I’ve been longing for this recipe. I’m a weekly visitor to Sushi Sushi and they have an amazing vegetable pancake there topped with Japanese mayo but its so so oily, so I decided to create a healthier version.

This recipe wasn’t even given any critique by my super fussy eater. He gobbled it down first on his plate and also polished off 3 in his lunchbox the following day. I just had to share it.

Makes 12 – 15 pancakes


    • 4 eggs
    • 80 g plain or GF flour (~ 1/2 cup) or GF flour
    • 1 tbsp tamari or soy sauce
    • 1/2 tsp pureed ginger
    • Black pepper
    • 120 g finely shredded green cabbage (~ 2 cups)
    • 1 small carrot, grated
    • 2 spring onions, thinly sliced
    • Finely sliced nori sheet
    • 1 tsp baking powder
    • Sesame seeds
    • 1/8 cup oil (for frying)

    For serving: Japanese mayonnaise and some pickled ginger

    Combine everything except sesame seeds and oil in a large bowl and mix well.

    Allow to stand for 2 minutes whilst the oil is heating.

    Place a 1/8 cup of oil into a 20cm fry pan and shallow fry

    Spoon a tablespoon of mixture into hot oil and spread our into a disk of around 10-12cms, sprinkle with sesame seeds. Flip when golden and crispy on one side. Top with Japanese mayonnaise and pickled ginger, consume and enjoy!

Okonomyaki Japanese Pancake