Savory Veggie Protein Pancakes (Original)
Oliver PauShare
If you love Japanese okonomiyaki, you’ll enjoy this plant-based twist on the beloved savory cabbage pancake.
Savory Veggie Protein Pancakes (Original)
Rated 5.0 stars by 1 users
Cuisine
Asian
Servings
2
Prep Time
20 minutes
Cook Time
10 minutes
If you love Japanese okonomiyaki, you’ll enjoy this plant-based twist on the beloved savory cabbage pancake. This recipe uses Dojo Fresh's Original Plant Protein Mix as the base—offering a higher-protein alternative that’s both delicious and versatile. You can even experiment with our pre-seasoned mixes to create your own signature version!
What makes this recipe unique? Instead of forming a firm dough, we use more liquid to create a batter, evenly coating the vegetables for a pancake that’s hearty yet satisfying. The plant protein mix naturally binds everything together, eliminating the need for extra flour. Adding an egg (or baking powder for a vegan option) results in a lighter, fluffier texture, while adjusting the liquid can take it from thick and hearty to thin and crepe-like.
This recipe is easy to customize—swap in your favorite vegetables, tweak the texture to your preference, and top it with classic Japanese flavors or your own creative twists. Whether you're whipping up a quick weeknight meal or a savory weekend brunch, this Savory Veggie Protein Pancake is packed with flavor, nutrition, and endless possibilities.
Let’s get cooking!
Ingredients
For the Pancake Batter
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½ cup (60g) Original Plant Protein Mix
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½ cup water (see Note)
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½ teaspoon baking powder (optional, for fluffiness)
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1 large egg (optional, omit for vegan version)
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1 cup shredded cabbage
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½ cup shredded carrots
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2 green onions, chopped
For Cooking
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1-2 tablespoons neutral oil (e.g., avocado or vegetable oil)
For Toppings (Optional)
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Okonomiyaki sauce
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Kewpie mayo
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Nori strips (seaweed) or furikake
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Chopped green onions
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Toasted sesame seeds
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Pickled ginger
Directions
Prepare the Batter
In a bowl, whisk together Original Plant Protein Mix, baking powder and water. If using an egg, add it here and mix until smooth. Let the batter sit for 5-10 minutes to allow the mix to fully absorb the liquid.
Fold in the cabbage, carrots and green onions. The batter should be thick but scoopable.
Cook the Pancakes
Heat a nonstick pan over medium heat with 1 tablespoon oil.
Spoon half the batter into the pan, shaping into a round pancake about ½-inch thick.
Cook for 3-5 minutes, until firm and golden on the bottom. Flip and cook for another 3-5 minutes.
Repeat with the remaining batter.
To serve, drizzle with okonomiyaki sauce and kewpie mayo. Top with nori strips, sesame seeds, green onions and pickled ginger, as desired.
Recipe Note
Note: Water is the easiest option, but for extra flavor, use vegetable stock or make a vegan dashi. For example, here’s a quick mushroom dashi recipe:
Mushroom Dashi:
Soak ¼ cup dried shiitake mushrooms in 1 cup warm water for 30 minutes.
Strain, reserving the liquid for the batter.
You can increase the amount of liquid to create a thinner batter. It will result in a softer and more tender pancake. It will spread more in the pan leading to a more crepe-like pancake rather than a thick and fluffy one, and the edges will crisp up more. The thinner pancake will be more fragile when flipping and may be more prone to breaking apart. Using a spatula and a gentle touch will help.