Healthy Okonomiyaki (Savoury Pancake)

Name: Healthy Okonomiyaki (Savoury Pancake)
Prep time: 15 min
Cook time: 10 min
Yield: 2
Ingredients: 125 ml chicken or vegetable broth (- or stock (½ cup)); 3 free-range or organic egg/s; 1 tbsp Worcestershire sauce; 75 g wholemeal spelt flour ((⅔ cup)); ¼ tsp sea salt; ½ small white cabbage (- finely shredded (about 2 cups)); 4 spring onion/s (- white part thinly sliced); 15 ml olive oil (- extra virgin (1 tbsp)); 1 tbsp rice malt syrup; 1 tsp tamari; 2 rasher/s bacon (- thinly sliced); 1 sheet toasted nori (sushi paper) (- shredded); 4 tbsp pickled ginger (- this is my most favourite add on (can sub with kim chi too)); 4 tbsp cashew cream (- or mayonnaise); ½ bunch fresh coriander leaves (- torn)

September 25, 2019 | Breakfast, Savoury Snacks, Vegetarian

I remember the first time I tried Okonomiyaki in a Japanese restaurant, I thought it was totally delicious. So of course, I set about making a Healthy Okonomiyaki and it very quickly became a firm family favourite.

I love that it’s so versatile based on the addition of extra ingredients so that each time we eat it, it’s a little different. I often add all of the toppings to the table and my kids create their own adventure. I personally go for the works because I think it’s the best flavour combo!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements including gluten-free, vegetarian and more.

Healthy Okonomiyaki (Savoury Pancake)

Prep 15 minutes

Cook 10 minutes

Serves: 2

4.91 from 11 votes

This delicious Healthy Okonomiyaki is a divine, easy to makle savoury pancake that can be easily adapted to suit your tastesand dietary goals.

Ingredients

125 ml chicken or vegetable broth - or stock (½ cup)
3 free-range or organic egg/s
1 tbsp Worcestershire sauce
75 g wholemeal spelt flour (⅔ cup)
¼ tsp sea salt
½ small white cabbage - finely shredded (about 2 cups)
4 spring onion/s - white part thinly sliced
15 ml olive oil - extra virgin (1 tbsp)

Sauce

1 tbsp rice malt syrup
1 tsp tamari

To serve

2 rasher/s bacon - thinly sliced
1 sheet toasted nori (sushi paper) - shredded
4 tbsp pickled ginger - this is my most favourite add on (can sub with kim chi too)
4 tbsp cashew cream - or mayonnaise
½ bunch fresh coriander leaves - torn

Method

Make the sauce by mixing the rice malt and tamari together.
If including the bacon, then cook this in a crêpe or small fry-pan until it's crispy and set aside.
In a mixing bowl, whisk together the broth, eggs and worcestershire.
Then whisk in the flour and sea salt to form a batter.
Mix through the cabbage and spring onion which should be coated by the batter. If not, add more cabbage, it shouldn't have to much residual batter in the bowl.
Add a little olive oil to cover the base of the crêpe or small fry-pan (used to cook the bacon) and heat over a medium heat. Add half the cabbage batter and spread out to form a thick pancake.
Cook for a few minutes until the edges have browned, flip and cook the other side.
Repeat with the other half of the batter.
Serve topped with some, or all of the extras and a drizzle of the sauce.

Variations

Gluten-free

Replace the spelt with a mix of rice and buckwheat flour or your favourite gluten-free blend. Replace the Worcestershire sauce with the tamari.

Vegetarian

Obviously leave the bacon out and choose vegetable broth.

Onion-free

Replace the Spring onion with half a fennel bulb.

Soy-free

Replace the tamari with coconut aminos.

Add fermented veggies

If you don't add the ginger, consider adding sauerkraut or kim chi. The pickled flavour I think really lifts this dish.

I hope you love this simple, yet delicious combination of flavours. Please leave a comment and rate this recipe to help me to reach and support more families to become Well Nourished!

Course: Breakfast Snack

Cuisine: Japanese

Author: Georgia Harding

Healthy Okonomiyaki (Savoury Pancake)