Okonomiyaki – Japanese-style savoury pancakes
- 4 eggs
- 1¼ cups wholemeal flour
- 1¼ cups vegetable stock
- 2 x 300g bags of finely chopped coleslaw mix
- 1 cup green beans, sliced into 3cm lengths
- 1 small red capsicum, thinly sliced
- ½ cup fresh coriandercilantroX or parsley, finely chopped
- sweet chilli sauce or sriracha mayonnaise, to serve
- 80g mixed rocketarugulaX and spinach leaves, to serve
1 Whisk the eggs in a large bowl, gradually adding flour and stock. Mix until smooth and season with pepper. Add the coleslaw mix, beans, capsicum and fresh herbs into the batter, and mix well.
2 Heat a large non-stick frypan, (one with a lid) over medium heat. When frypan is hot, add a drizzle of extra-virgin olive oil. Using a half-cup measure, scoop mixture into pan, flattening each pancake slightly and also leaving room in-between to flip the pancakes with a spatula.
3 Place the lid on the pan and cook over a low heat for about 3–4 minutes, or until golden. Carefully flip pancake over and cook the other side for a further 3–4 more minutes with the lid on. Repeat until all batter is used up (makes 16 pancakes).
4 Eat the pancakes warm, with a drizzle of sweet chilli sauce or mayo, and a side of salad leaves.
Nutrition Info (per serve)
Total fat 10.6g
–Saturated fat 10.6g
Dietary fibre 13.2g
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