Sweet Potato & Cabbage 'Okonomiyaki'

Obviously, this is not a traditional Okonomiyaki, being meat, dairy and egg free, I also replaced the traditional Japanese 'BBQ' sauce with a peanut style sauce, it was divine. It is super heavy with vegetables and seriously satisfying.


I made this pancake for my sister who has 2 kids and is on a tight time budget. It is super easy to prepare the most time consuming part is the actual cooking time.



Okonomiyaki Pancake

Preparation time 15 minutes, cooking time 20 minutes, Serves 4

2 Tbsp Coconut Oil

1 Sm Sweet Potato grated

1/4 Small cabbage shredded

4 Spring onions sliced

1/4 cup Coriander leaves

1 Tbsp Ginger minced

1 Tbsp Garlic minced

3/4 cup Spelt flour

2 Tbsp Baking powder

1/2 cup Sweet chilli Sauce

1/4 cup Braggs Soy Protein

3/4 cup Coconut Milk

1/2 Tbsp Chinese Five Spice


Place the sweet potato, cabbage, coriander & spring onions into a bowl with the ginger and garlic. Add the coconut milk, sweet chilli sauce & soy protein. Combine all the ingredients evenly then add the flour, baking powder & Chinese five spice. The consistency should be that of a thick pancake. I made one large pancake & cut it into four, but you can make four small pancakes (it'll be a lot easier to flip). Place a pan on a medium heat with the coconut oil. When the pan is hot drop in the pancake/s and leave for about 5- 8 minutes. You can give the pan a shake after about 5 minutes to make sure it isn't catching on the bottom. Once you have dark golden colour, flip the pancake and do the same to the other side. insert a skewer into the centre to check for doneness. (The skewer will come out dry when it is done)


While the pancake is cooking put another pan on for the

Peanut Sauce

1/2 cup Coconut milk

1/4 cup Sweet Chilli sauce

4 Tbsp Peanut Butter

3 Tbsp Soy Protein


Place everything in a small pot and warm gently until the peanut butter is melted and homogenous. That's it!


Nashi Pear Salad

1 Nashi pear cut in strips or grated

250g Bean shoots

1/4 Red onion sliced

1/2 cup Coriander leaves


Toss everything together.


Place the pancake on the plate and top with the salad, spoon as much or little peanut sauce as you like on the plate.


Add ons: I sprinkled the pancake with sesame seeds, fried shallots, lime wedges and put some pickled ginger on the side. Serously ... good.


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meganltaylor@live.com.au

GOLD COAST, QUEENSLAND

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