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Japanese Pancakes (Okonomiyaki)

Japanese Pancakes (Okonomiyaki)

By Chef Katie Mae

Makes 8–12 pancakes | Ready in 25 minutes | Stores 4 days in fridge



  • ¼ cup flaxseed, ground
  • 1 cup water
  • ¼ cup peanut butter (tahini or almond butter also work)
  • 2 cups cabbage, grated (purple and/or green)
  • 2 cups sweet potato, grated
  • 1 cup kale, sliced in ribbons
  • ½ cup green onions, sliced on a diagonal
  • ½ cup rolled oats, ground or quinoa flakes (optional)



  1. In a small bowl, combine the ground flaxseed, water, and nut butter. Let sit for 10 minutes.
  2. In a large mixing bowl, combine the cabbage, sweet potato, kale, green onions, and oats. Mix well.
  3. Once the flaxseed mixture has thickened and become gelatinous, transfer it to a clean blender. Blend well. A small blender would be easiest if you have one available.
  4. Transfer the blended flaxseed mixture to the bowl of vegetables. Mix well until all of the vegetables are coated. Feel free to use your clean hands to do this.
  5. Turn a non-stick skillet or sauté pan over medium-high heat until hot.
  6. Take a handful (about ½ cup) of the vegetable batter in your hand, gently squeeze it all together (don’t expect it to form a ball) and then lay it in the hot pan. Repeat this a few more times until there’s no more space in the pan. Cover with a lid and cook the pancakes for 4 to 5 minutes, or until the bottoms are lightly browned.
  7. Gently flip the pancakes, press down on the pancakes with the spatula to compress the vegetables, and cook uncovered for about 3 minutes, or until the second side is toasted.
  8. Transfer your pancakes to a plate, and repeat steps 7 to 9 with the remaining vegetable batter.

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