Vegan-Friendly and Flavoursome Japanese Pancakes
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How To Make Okonomiyaki @Home

If you visited Japan, you couldn’t miss these savoury pancakes called okonomiyaki. They are a popular street food made with eggs, cabbage, some meat and served with a variety of toppings.

The trouble is that the traditional recipe is off limits for plant-eaters. Today we are going to recreate this recipe but with a twist – we are making vegan and unbelievably delicious Japanese pancakes.

Patience, Patience, Patience… Or Your Okonomiyaki (Japanese pancakes) Won’t Turn Savoury And Moist!

I like to keep things simple, so making these will be a piece of cake! To start with, you can use any gluten-free flour if you want to keep your Japanese Pancakes gluten-free, but you can also use other flours you like. I tried these with spelt flour and they turned out great. 

The batter should be a tiny bit thicker than the regular pancake batter, so use as much soy milk is needed to reach that consistency. When the batter is ready, it’s time to get your hands dirty and mix in the veggies.

And now comes the hardest part – these pancakes will stay savoury, juicy, and just yummy if you cook them on low heat. So, don’t you dare turn up the heat! Trust me, it will pay off. 

Japanese pancake

Japanese Pancake Recipe!



For the Pancakes:

  • 1 cup All-Purpose Gluten-Free Flour
  • Soy Milk, as much as needed
  • 1 White Onion, thinly sliced
  • 600g Cabbage, thinly sliced
  • 1 Large Carrot, peeled and grated
  • 2 Spring Onions, sliced
  • Salt and Black Pepper, to taste
  • Coconut Oil, for frying

For Serving:

  • 2 Tbsp Hoisin Sauce
  • 2 Tbsp Vegan Mayo
  • 1 Seaweed Nori, blend to make small pieces
  • 1 Spring Onion, sliced
  • A pinch of #INSPIRATION


Add flour, salt, and milk into a bowl and whisk to make a batter. It should be a bit thicker than pancake batter.
Fold the veggies in the batter.
Heat a pan on low and coat the bottom of the pan with oil.
Place a handful of batter into the pan and form it into a round, pancake form.
Gently press the pancake down and cook for about 8 minutes on both sides.
Flip and cook on the other side for 8 more minutes.
Serve with hoisin sauce, mayo, seaweed, and sliced spring onions.


Makes: 3 large pancakes
Prep time: 5 mins
Cooking time: 20 mins
Freezer-friendly: No


I like serving my vegan Japanese pancakes with spring onions, a dash of vegan mayo and epic homemade hoisin sauce. I’ll teach you how to make this bomb of hoisin deliciousness in my online cooking classes Let’s Eat Light & Easy

As always, I’m here for you, so get in touch via my YouTube channel!


With love from my kitchen to yours,

Chef Cynthia Louise

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.