Japanese Pancakes (Okonomiyaki) Recipe

Name: Japanese Pancakes (Okonomiyaki)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup vegan mayonnaise; 1/2 teaspoon Sriracha sauce; 3/4 cup all-purpose flour; 1/4 cup tapioca flour; 2 cups napa cabbage, finely shredded, blotted dry; 2 green onions, minced; 2 tablespoons nori flakes or finely slivered nori; 1 tablespoon nutritional yeast; 1 tablespoon tamari soy sauce; 1/4 teaspoon liquid smoke; 2/3 cup vegetable broth; neutral vegetable oil, for frying

Servings: persons

1/3 cup vegan mayonnaise
1/2 teaspoon Sriracha sauce
3/4 cup all-purpose flour
1/4 cup tapioca flour
2 cups napa cabbage, finely shredded, blotted dry
2 green onions, minced
2 tablespoons nori flakes or finely slivered nori
1 tablespoon nutritional yeast
1 tablespoon tamari soy sauce
1/4 teaspoon liquid smoke
2/3 cup vegetable broth
neutral vegetable oil, for frying

1
In a small bowl, combine the mayonnaise and sriracha, stirring to blend well.
2
Set aside.
3
In a large bowl, combine both flours, the cabbage, green onions, and nori.
4
Stir in the yeast, tamari, liquid smoke, and broth, and mix well to combine.
5
In a large skillet, heat a thin layer of oil over medium heat.
6
Spoon about 1 1/2 tablespoons of the pancake mixture into the hot skillet, pressing with a metal spatula to flatten.
7
Repeat with additional mixture, making as many pancakes as will fit in the skillet without crowding.
8
Cook until golden brown on both sides, 6 to 7 minutes per side.
9
Transfer to a platter and keep warm while you make the rest of the pancakes.
10
To serve, top each pancake with a small amount of the sriracha mayonnaise.
11
If not using right away, bring the pancakes to room temperature, then cover and refrigerate for up to 2 days.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup vegan mayonnaise, 1/2 teaspoon Sriracha sauce, 3/4 cup all-purpose flour, 1/4 cup tapioca flour, and more.

Yes, Japanese Pancakes (Okonomiyaki) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Japanese Pancakes (Okonomiyaki)

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