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Japanese Vegetable Pancake

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

Happy sprouting, baking and cooking!

x Danielle

Japanese Vegetable Pancake


Serves :4 people
2 onions, sliced thinly
1 carrot
1 large zucchini
1 clove garlic, sliced
1 tsp minced fresh ginger
¼ tsp sea salt
4tbs olive oil
2 spring onions, sliced
1 egg
2 tbs tamari
2 tbs miso paste
¼ tsp chili paste
1 tsp coconut palm sugar
1 cup water
1 cup spelt flour
½ cup buckwheat flour
For topping:
2 tbs Japanese mayonnaise
2 tbs black sesame seeds
1 spring onion, sliced


Preheat your oven to 180°C.

Cut the carrot and zucchini into thin match sticks.

Heat 2 tablespoons of olive oil in a large fry pan over a medium heat.

Add the onions, carrot, zucchini, garlic,ginger and sea salt.

Cook for 15 minutes, until the vegetables have softened and caramelised, make sure to stir occasionally.

Remove from the heat and allow to cool. Add the egg, tamari sauce, miso paste and chilli paste to a bowl and whisk until smooth.

Add the coconut palm sugar, water, spelt flour and buckwheat flour and whisk until you have a smooth batter

Add the cooked vegetables to the batter along with the spring onions and mix until combined.

Heat another 2 tablespoons of olive oil in a large fry pan over a medium heat. Pour in all of the batter mixture and cook for 10 minutes.

Carefully flip over and cook for another 5 minutes on the other side.

Slide the pancake onto a serving platter and top with the mayonnaise, sesame seeds and sliced spring onions

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