Inspired living

Japanese Vegetable Pancake Recipe

Danielle Minnebo's Japanese Vegetable Pancake Recipe

Credit: Danielle Minnebo

This dish has been inspired by the traditional Japanese dish okonomiyaki. Traditionally, it’s made with sliced cabbage but I’ve altered my recipe and added different vegetables and more nutrient-dense flours.

Serves: 4



  • 4 tbsp olive oil
  • 2 onions, sliced thinly
  • 2 spring onions, sliced
  • 1 carrot, cut into thin matchsticks
  • 1 large zucchini, cut into thin matchsticks
  • 1 clove garlic, sliced
  • 1 tsp grated ginger
  • ¼ tsp sea salt
  • 1 egg
  • 2 tbsp tamari
  • 2 tbsp miso paste
  • ¼ tsp chilli paste
  • 1 tsp coconut palm sugar
  • 1 cup water
  • 1 cup spelt flour
  • ½ cup buckwheat flour

  • Topping
  • 2 tbsp Japanese mayonnaise
  • 2 tbsp black sesame seeds
  • 1 spring onion, sliced
  1. Preheat oven to 180°C.
  2. Heat 2 tbsp olive oil in large frypan over medium heat. Add onion, spring onion, carrot, zucchini, garlic, ginger and sea salt. Cook for 15 mins or until vegetables have softened and caramelised. Stir occasionally. Remove from heat and allow to cool.
  3. Add egg, tamari sauce, miso paste and chilli paste to bowl and whisk until smooth. Add coconut palm sugar, water, spelt flour and buckwheat flour and whisk until you have a smooth batter.
  4. Add cooked vegetables to batter along with spring onions and mix until combined.
  5. Heat another 2 tbsp of olive oil in large frypan over medium heat. Pour in all of the batter mixture and cook for 10 mins. Carefully flip over and cook for another 5 mins on other side.
  6. Slide pancake onto serving platter and top with mayonnaise, sesame seeds and sliced spring onion.


Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.