Recipes.

Japanese Crispy Pancakes

By Georgia Bellas


I Quit Sugar - Japanese Crispy Pancakes
Photo by: Ella Martin
  • 4 servings
  • Prep - 15 mins
    Cooking - 15 mins
  • Total - 30 mins
I Quit Sugar - Japanese Crispy Pancakes
Photo by: Ella Martin

Okonomiyaki (AKA Japanese pancakes) translates to “as you like it” – so we think you should choose your favourite toppings for these super delicious cabbage pancakes! We’ve paired ours with some avo and smoked salmon for a healthy hit of protein and fats.  

Servings: 4
Preparation: 15 mins
Cooking: 15 mins

Ingredients

  • 3 large eggs.
  • 1 tablespoon tamari.
  • 1/4 cup milk.
  • 1 teaspoon apple cider vinegar.
  • 1 teaspoon sesame oil.
  • 1/4 teaspoon sea salt.
  • 1 cup gluten-free plain flour.
  • 2 cups cabbage, shredded with a knife or finely chopped.
  • 1 carrot, grated.
  • 4 spring onions, finely chopped.
  • Olive oil, for frying.

Toppings

  • 1 avocado, sliced.
  • 200 g smoked salmon.
  • Sesame seeds, to serve.
  • Tamari, to serve.

Directions

1. In a large mixing bowl, whisk eggs, tamari, milk, apple cider vinegar, sesame oil, salt and a pinch of freshly ground black pepper. Gradually whisk in the flour until a batter is formed. Fold the cabbage, carrot and spring onions into the batter until well-combined.

2. Heat a large frying pan over a medium heat. Add enough oil to cover the base of the pan. Using a large spoon, heap the batter into the pan like you would a small pancake. Cook on each side for about 5 minutes, or until golden brown and cooked through.

3. Once all of the pancakes are cooked, divide between 4 portions and stack with toppings. Each person should get ¼ avocado each, 50g smoked salmon and a sprinkling of sesame seeds to serve.


Okonomiyaki (AKA Japanese pancakes) translates to “as you like it” – so we think you should choose your favourite toppings for these super delicious cabbage pancakes! We’ve paired ours with some avo and smoked salmon for a healthy hit of protein and fats.

Ingredients

  • 3 large eggs.
  • 1 tablespoon tamari.
  • 1/4 cup milk.
  • 1 teaspoon apple cider vinegar.
  • 1 teaspoon sesame oil.
  • 1/4 teaspoon sea salt.
  • 1 cup gluten-free plain flour.
  • 2 cups cabbage, shredded with a knife or finely chopped.
  • 1 carrot, grated.
  • 4 spring onions, finely chopped.
  • Olive oil, for frying.

Toppings

  • 1 avocado, sliced.
  • 200 g smoked salmon.
  • Sesame seeds, to serve.
  • Tamari, to serve.

Directions

1. In a large mixing bowl, whisk eggs, tamari, milk, apple cider vinegar, sesame oil, salt and a pinch of freshly ground black pepper. Gradually whisk in the flour until a batter is formed. Fold the cabbage, carrot and spring onions into the batter until well-combined.

2. Heat a large frying pan over a medium heat. Add enough oil to cover the base of the pan. Using a large spoon, heap the batter into the pan like you would a small pancake. Cook on each side for about 5 minutes, or until golden brown and cooked through.

3. Once all of the pancakes are cooked, divide between 4 portions and stack with toppings. Each person should get ¼ avocado each, 50g smoked salmon and a sprinkling of sesame seeds to serve.

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