Japanese-inspired savoury pancake dish
FLAVOURS OF THE WORLD

Japanese-inspired savoury pancake

Traditionally served topped with bean sprouts, this version is kicked up by a fresh zucchini and carrot slaw.

Calorie Smart  
Carb Smart  
Vegetarian

Crispy, Japanese-inspired pancake on a plate.

 

Developed by Emily Richards (PH Ec.) 

4 servings 
23 minutes (prep: 15 mins / cook: 8 mins)

3 (1529 ratings)
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Time required

23 mins

 NULL

Carbohydrates

21 g/serving

Ingredients

  • 23 cup (150 mL) all purpose flour
  • 1/3 cup (75 mL) water
  • 4 eggs
  • 2 cups (500 mL) coleslaw mix
  • 1 tsp (5 mL) minced fresh ginger
  • 2 tsp (10 mL) canola oil
  • 1 ½ cups (375 mL) grated zucchini, squeezed
  • ½ cup (125 mL) shredded carrot
  • 1 tbsp (15 mL) sodium reduced soy sauce
  • 1 tsp (5 mL) each Worcestershire sauce and hot pepper sauce

 

  • Calories 200
  • Carbs 21 g
  • Sugar 4 g
  • Fibre 2 g

Directions

  1. In a bowl, stir together flour and water. Add eggs, one at a time, whisking briskly after each addition. Stir in coleslaw mix and ginger until combined.
  2. Heat oil in large nonstick skillet over medium heat. Spoon about 1/2 cup (125 mL) of the mixture into skillet, flattening out to form pancake shape. Cook for about 2 minutes or until golden. Flip over and cook other side for about 2 minutes or until golden. Repeat with remaining batter.
  3. Topping: Meanwhile, in a large bowl, toss together zucchini, carrot, soy sauce, Worcestershire and hot sauces.
  4. Top each pancake with zucchini mixture to serve.

Per serving (1 of 4)

  • Calories 200
  • Protein 10 g
  • Total fat 8 g
    • Saturated fat 2 g
    • Cholesterol 195 mg
  • Carbohydrates 21 g
    • Fibre 2 g
    • Sugars 4 g
    • Added sugars 0 g
  • Sodium 270 mg
  • Potassium 350 mg

© 2022 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.

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Cart2Table has been reviewed and approved by Registered Dietitian Caroline Leblanc and Certified Diabetes Educator Naomi Orzech.