Thursday, 16 January 2014

Paleo Okonomiyaki (Japanese Pancake)

Okonomiyaki is traditionally made with wheat flour, eggs, cabbage, spring onions and other assorted additions that vary depending on where you go. We usually have octopus in ours which was delicious! It is then covered in Okonomiyaki sauce which is a dark sweet & tangy soy based sauce and mayonnaise, topped with Bonito flakes. 

I made this recipe using My Heart Beets 3 Ingredient Naan recipe. It really should be called a magical everything batter or something because it is so versatile and a perfect base to make so many dishes paleo friendly (check out my Paleo Vietnamese Pancakes (Banh Xeo). I made this Okonomiyaki version Vegetarian friendly suitable if you eat eggs, but you can add any topping of your preference like bacon, sausages, chicken or seafood like prawns & octopus.

Paleo Japanese Okonomiyaki (Pancake)
Makes 4 pancakes

You will need:
  • 1/4 head of small cabbage finely shredded
  • 2 thinly sliced spring onions
  • 4 shitake mushrooms thinly sliced (any mushrooms will work fine)
  • 1 portion of My Heart Beets 3 Ingredient Naan batter
  • 4 eggs + 1 egg white (you will use the egg yolk for the mayo)
  • 1 tsp grated ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 cup water
  • pepper to taste
  • 4 tbsp ghee

For the Okonomiyaki inspired Sauce:
  • 4 tbsp apple sauce
  • 4 tbsp coconut aminos (I use coconut secret)
  • 1 tbsp tomato paste
  • 1 tsp garlic powder
  • 1 tsp onion powder
Mix everything in a small saucepan and bring to a low simmer for 5 mins

For the Mayo:
  • 1 egg yolk
  • 1/2 dijon mustard
  • 2 tsp lemon juice
  • 2 tsp apple cider vinegar
  • pinch of sea salt
Follow the instuctions here

  • Make the portion of My Heart Beets 3 ingredient naan batter
  • Add 4 eggs + 1 egg white (reserve the egg yolk in a medium sized bowl to make the mayo)
  • Whisk until combined well
  • Add the water and combine well again
  • Add remaining ingredients (cabbage, spring onions, ginger, mushrooms & pepper to taste)
NOTE: add the cabbage gradually, you may not need it all. The batter should look like this:

  • Set aside, and make the Okonomiyaki inspired sauce & Mayo
  • Allow the Okonomiyaki inspired sauce to cool - it's not going to be a dark sticky sauce. More like a brown puree but the taste should be sweet & tangy
  • Place the Mayo in the fridge when done
  • Heat a non stick pan on medium high with 1 tbsp ghee
  • Ladle 1/4 of the batter and make about a 15cm pancake
  • Reduce the heat to a low / medium and allow the pancake to brown
  • You can add any toppings you like (bacon, seafood etc). I kept this vegetarian.
  • When the pancake is a nice golden brown, carefully flip it over 
  • Allow this side to brown
  • Once both sides are a golden brown, remove from pan and plate
  • Repeat for remaining batter using 1 tbsp ghee each time, you should be able to make 3 more pancakes
  • While the pancakes are browning, place your mayo and Okonomiyaki inspired sauce in separate zip lock bags and seal tight ensuring all the air has been removed
  • Snip a small corner off, this will become our piping bag
  • Pipe the sauce & mayo over the pancakes
  • Decorate with your preferred garnish, like Bonito flakes or whatever you have handy (in my case parsley & cherry tomatoes)
  • Try adding some fermented veggies if you have any handy!
Enjoy! xx


  1. Yum! I can't wait to try this Japanese pancake recipe. I just featured it on my round up of healthy Gluten Free Asian Recipes:

    1. Thank you so much Tracey!! will check it out xx

  2. These were delicious! I had been craving Okonomiyaki for sometime since going gluten free and your recipe is a keeper :)
    I added in red cabbage, carrot, kale, extra spring onions and salt.
    The coconut tin size was not specified, I used a 400ml although maybe it should have been a 270ml?
    I was lazy and just topped with coconut aminos, Wasabi Mayo (Flavour Fusions brand) and fresh coriander. Yummo thanks for sharing. Jo, Melbourne

    1. Thanks Jo! So glad you enjoyed them and the 270ml can would be right, should be a cup (250ml) of coconut milk :) love what you did with the toppings too <3