breakfast

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.

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4.97 from 30 votes

Healthy Okonomiyaki (Savoury Pancake)

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

Prep Time15 mins

Cook Time10 mins

Course: Breakfast, Snack

Cuisine: Japanese

Servings: 2

Author: Georgia Harding

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 - or to taste
• 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/s toasted nori (sushi paper) - shredded
• 4 tbsp pickled ginger - this is my most favourite add on (can sub with kim chi too)
• 4 tbsp whole egg mayonnaise - cashew cream
• ½ bunch/s fresh coriander leaves - torn

Instructions

• 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.

Notes

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. 

Bigger meal

Stir-fry vegetables (with or without the bacon) and serve on top of the pancake. I often do this to fill up my always hungry boys.

Egg-free

Replace the eggs/ flour with the besan batter in this recipe. 

 

 

 

 

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!