Japanese inspired savoury pancake

Traditionally served topped with bean sprouts, this version is kicked up by a fresh zucchini and carrot slaw.
Two Japanese inspired savoury pancakes on a plate
4 servings / 23 min 

Prep 15 min / Cook 8 min 

  • 2/3 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 1/2 cups (375 mL) grated zucchini, squeezed
  • 1/2 cup (125 mL) shredded carrot
  • 1 tbsp (15 mL) sodium reduced soy sauce
  • 1 tsp (5 mL) each Worcestershire sauce and hot pepper sauce
  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.
Nutritional info per serving (1 de 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 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.

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