Okonomiyaki (Japanese style cabbage pancakes)

This plant-based twist on the ’anyway you like it’ Japanese street food might be my new favourite way to eat cabbage! Instead of an egg and wheat batter (and several impossible-to-find specialist Japanese ingredients) I’ve used a simple chickpea flour batter. This simple dish doesn’t take long to put together and is perfect for any meal! Breakfast, brunch, lunch or even a quick dinner. Top with mayonnaise (I like a bit of sriracha too), kimchi (find my recipe here) and sesame seeds. Delicious!

Liz x

Ingredients (serves 2)

  • 1 small mug of chickpea flour
  • 1 tsp salt
  • 1 small mug of water
  • 1/4 of a cabbage, chopped
  • 1 nori seaweed sheet, snipped into strips
  • vegetable oil for frying
  • kimchi, mayonnaise, sriracha and sesame seeds to serve


  1. Whisk the chickpea flour, salt and water together into a smooth batter.
  2. Add the cabbage and nori and mix well to coat them in the batter.
  3. Heat a frying pan over a medium heat and add a generous drizzle of vegetable oil.
  4. Add half the mixture to the pan and spread out. When golden brown underneath, carefully loosen and flip the pancake over and cook on the other side until golden brown.
  5. Cook the other half of the mixture in the same way then serve with toppings as you like.