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Japanese-Inspired Savory Chickpea Pancakes (Vegan Okonomiyaki)

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Ingredients

Adjust Servings:
1 cup chickpea flour 1 cup chickpea flour
1/2 cup water 1/2 cup water
1 tablespoon tamari (or soy sauce, for non-gluten-free) 1 tablespoon tamari (or soy sauce, for non-gluten-free)
1 teaspoon grated ginger 1 teaspoon grated ginger
1 cup finely shredded green cabbage 1 cup finely shredded green cabbage
1/4 cup grated carrot 1/4 cup grated carrot
2 scallions, thinly sliced 2 scallions, thinly sliced
1 tablespoon nori flakes (or 1 sheet, crumbled) 1 tablespoon nori flakes (or 1 sheet, crumbled)
1 tablespoon pickled ginger, chopped (optional) 1 tablespoon pickled ginger, chopped (optional)
1 tablespoon sesame seeds 1 tablespoon sesame seeds
1 tablespoon neutral oil (for cooking) 1 tablespoon neutral oil (for cooking)
For vegan mayo sauce: For vegan mayo sauce:
2 tablespoons vegan mayo 2 tablespoons vegan mayo
1 teaspoon rice vinegar 1 teaspoon rice vinegar
1 teaspoon tamari 1 teaspoon tamari
1 teaspoon maple syrup 1 teaspoon maple syrup
Extra nori flakes Extra nori flakes
Extra scallions Extra scallions
sesame seeds Sesame seeds

Nutritional information

270 kcal
Calories
12 g
Protein
10 g
Fat
32 g
Carbohydrates
7 g
Fiber
5 g
Sugar
820 mg
Sodium

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Japanese-Inspired Savory Chickpea Pancakes (Vegan Okonomiyaki)

A plant-based twist on classic Japanese okonomiyaki, packed with umami, veggies, and a creamy vegan mayo drizzle.

Features:
  • Budget-Friendly
  • Gluten-Free
  • High-Fiber
  • High-Protein
  • Kid-Friendly
  • Quick & Easy
  • Vegan
  • Whole Foods Plant-Based
Cuisine:

This vegan breakfast recipe recreates the flavors of Japanese okonomiyaki using chickpea flour, nori, cabbage, and a tangy homemade sauce. It's protein-rich, nutrient-dense, and quick to make for an energizing start to your day.

  • 20 minutes
  • Serves 2
  • Easy

Ingredients

  • 1 cup chickpea flour chickpea flour
    1 cup chickpea flour
  • 1/2 cup water water
    1/2 cup water
  • 1 tablespoon tamari (or soy sauce, for non-gluten-free) tamari
    1 tablespoon tamari (or soy sauce, for non-gluten-free)
  • 1 teaspoon grated ginger ginger
    1 teaspoon grated ginger
  • 1 cup finely shredded green cabbage green cabbage
    1 cup finely shredded green cabbage
  • 1/4 cup grated carrot carrot
    1/4 cup grated carrot
  • 2 scallions, thinly sliced scallions
    2 scallions, thinly sliced
  • 1 tablespoon nori flakes (or 1 sheet, crumbled) nori flakes
    1 tablespoon nori flakes (or 1 sheet, crumbled)
  • 1 tablespoon pickled ginger, chopped (optional) ginger
    1 tablespoon pickled ginger, chopped (optional)
  • 1 tablespoon sesame seeds sesame seeds
    1 tablespoon sesame seeds
  • 1 tablespoon neutral oil (for cooking) oil
    1 tablespoon neutral oil (for cooking)
  • For vegan mayo sauce: vegan mayo
    For vegan mayo sauce:
  • 2 tablespoons vegan mayo vegan mayo
    2 tablespoons vegan mayo
  • 1 teaspoon rice vinegar rice vinegar
    1 teaspoon rice vinegar
  • 1 teaspoon tamari tamari
    1 teaspoon tamari
  • 1 teaspoon maple syrup maple syrup
    1 teaspoon maple syrup
  • Extra nori flakes nori flakes
    Extra nori flakes
  • Extra scallions scallions
    Extra scallions
  • Sesame seeds sesame seeds
    Sesame seeds

Directions

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Enjoy warm as a satisfying breakfast, or serve with a side of miso soup and steamed greens for a Japanese-inspired morning meal. You can add mushrooms or shredded daikon for extra authentic Japanese flavor. For a soy-free option, use coconut aminos instead of tamari.

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Steps

1
Done

In a medium bowl, whisk chickpea flour, water, 1 tablespoon tamari, and grated ginger until smooth.
2
Done

Fold in shredded cabbage, grated carrot, scallions, nori flakes, pickled ginger (if using), and sesame seeds.
3
Done

Heat oil in a non-stick skillet over medium heat. Pour in the batter and spread into a round pancake about 1/2 inch thick.
4
Done

Cook for 4-5 minutes until edges are set and golden, then flip and cook another 3-4 minutes on the other side.
5
Done

Meanwhile, mix vegan mayo, rice vinegar, 1 teaspoon tamari, and maple syrup in a small bowl to make the sauce.
6
Done

Transfer pancake to a plate, drizzle with sauce, and sprinkle with extra nori, scallions, and sesame seeds.

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