Japanese-inspired savoury pancake
Traditionally served topped with bean sprouts, this version is kicked up by a fresh zucchini and carrot slaw.
200 cal Serves 4
Prep time 0h 15m
Cook time 0h 8m
Total time 0h 23m
Step 1In 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.
Step 2Heat 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.
Step 3Topping: Meanwhile, in a large bowl, toss together zucchini, carrot, soy sauce, Worcestershire and hot sauces.
Step 4Top each pancake with zucchini mixture to serve.
Per serving (1 of 4)
- 10 g
- 270 mg
- 350 mg
- Total fat
- 8 g
- Saturated fat
- 2 g
- 195 mg
- 21 g
- 2 g
- 4 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.
Favourite recipesAll recipes
Desserts and baked goods
Oatmeal choco cranberry cookiesIn these cookies no egg or flour is used. These have a soft texture with an addictive taste.
Prep: 25 mins 73 cal Serves 12
Muesli muffins with almonds and cranberriesWhole grains, cranberries and almonds jack up the nutrient power in these muffins compared to common, cake-like ones.
Prep: 40 mins 240 cal Serves 12
Turkey burger casserole with parsnip and carrot fritesThis casserole gets its wow factor from carrot and parsnips cut into matchstick fries
Prep: 5 mins 240 cal Serves 6
Maple roasted vegetablesDelectable, healthy and so simple, this recipe lifts vegetables to a new level
Prep: 55 mins 160 cal Serves 10
Wild rice and apple stuffed acorn squashThe sweetness of apple complements the delicate flavours of squash, celery and thyme.
Prep: 20 mins 210 cal Serves 4
Soups and salads
Mediterranean tortellini pasta saladWatch the video below to learn how to make this kid-friendly dish
Prep: 37 mins 330 cal Serves 6