Vegan Protein Okonomiyaki

an easy recipe for fluffy Japanese street food pancakes

A Vegan Protein Okonomiyaki sits on a dark blue plate, drizzled with orangey-red sauce and topped with sliced vegetables
Goal muscle_building
Total time 20 mins
Difficulty Easy
Nutritional value (per portion)
kcal 564
Protein 65 g
Fat 21 g
Ingredients …

1 Person

You will need

For the batter:
150 g white or savoy cabbage
60 g zucchini (courgette)
0.5 spring onion
1 tbsp soy sauce
1 tbsp rice wine vinegar
110 ml water
1 tsp Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
320g jar

For the sriracha mayo:
1 tbsp sriracha sauce
1 tbsp vegan mayonnaise
1 tbsp rice wine vinegar

0.25 chili
0.5 spring onion
15 g edamame
5 g Protein Flakes
Protein Flakes
Protein Flakes
The ultimate organic protein kick.
optional nori seaweed

Vegan Protein Okonomiyaki

an easy recipe for fluffy Japanese street food pancakes

By: Anne-Sophie Hoffman
Our vegan okonomiyaki will take you on a culinary journey. These are pancakes like you’ve never had them before! We give these Japanese street foods a boost with our Vegan Protein Pancakes. That also makes them quicker and easier than anything. Just add in some white cabbage and a bit of zucchini and your okonomiyaki will whisk you to the other side of the globe. Let our pancake mix show you the way! These protein- and veg-packed specialties have 6x as much protein as Western pancakes.


  • Ingredients:
    150 g cabbage leaves
    Separate the cabbage leaves from the head. Use a large knife to slice them into thin (5mm) slices.
  • Ingredients:
    60 g zucchini
    Grate the zucchini finely. If you don't have a grater, you can cut it into thin strips.
  • Ingredients:
    0,5  spring onion
    Slice the spring onion in thin rings.
  • Ingredients:
    90 g Vegan Protein Pancakes, 1 tbsp soy sauce , 1 tbsp rice wine vinegar, 100 ml water, salt
    In a medium bowl, mix the pancake mix, water, soy sauce, rice wine vinegar, and a bit of salt. Stir until it forms a smooth batter.
  • Add the cabbage, zucchini, and spring onions. Stir well.
  • Ingredients:
    1 tsp Coconut oil
    Heat the coconut oil in a medium pan on medium heat. Then add all the batter, making sure that it covers the entire base of the pan. Cook over medium heat for 3-4 minutes, flip, and cook for 3-4 minutes on the other side.
  • Ingredients:
    1 tbsp sriracha sauce, 1 tbsp vegan mayonnaise, 1 tbsp rice wine vinegar
    Meanwhile, make the sriracha mayo. Mix the sriracha sauce, vegan mayonnaise, and rice wine vinegar until they form a smooth, blended sauce.
  • When it's fully cooked, serve the okonomiyaki on a plate.
  • Ingredients:
    15 g edamame, 0,.25  chili, 5 g Protein Flakes, nori seaweed
    Top your Japanese pancake with a dash each of soy sauce and rice wine vinegar, plus edamame, Protein Flakes, chilis, spring onions, and nori seaweed.
  • For the finishing touch: Drizzle the sriracha mayo on top of your okonomiyaki.
  • Enjoy!

What exactly is okonomiyaki?

Okonomiyaki originally comes from Hiroshima - a city in western Japan. The word “okonomiyaki” basically means “grill everything you want.” The Osaka version of okonomiyaki has more thinly-sliced cabbage in the batter - just like in our vegan okonomiyaki recipe. If you love savory pancakes as much as we do, make sure not to miss our protein kimchi pancakes, either!
Free Body Check

Want to improve your nutrition? Our Body Check will help!

  • Personal BMI Calculation
  • Helpful nutrition advice
  • Products to help hit your goal
Get started

More recipes you will love