These delicious savoury pancakes are packed with fibre and nutrients.

Prep time
10 mins
Cook time
40 mins
4 serves


  • ½ cabbage, finely sliced
  • 4 spring onions, white part thinly sliced (reserve the green part for garnish)
  • 4 Community Co free range eggs (Community Co products proudly at home at IGA)
  • ½ cup flour
  • ½ cup water
  • 2 tsp soy sauce
  • Oil for frying
    To serve, your choice of:

  • BBQ sauce
  • Mayonnaise
  • Sriracha
  • Kecap manis
  • Crispy shallots
  • Nori, finely sliced/shredded

How to make:

  1. Put cabbage, spring onion, egg, soy sauce, flour and water in a bowl and mix well to combine, creating the okonomiyaki mixture.
  2. Heat a frypan over a low to medium heat and add a splash of oil for frying.
  3. Tip ¼ of the okonomiyaki mixture into the pan and use a spatula to form it into a round pancake about 2 cm thick. Take your time cooking it – it’s thick and you don’t want raw mixture in the middle. When golden brown on the bottom, carefully flip and cook the other side until golden too.
  4. Remove from the pan and keep warm in a low oven while you cook the rest of the pancakes.
  5. Top with your choice of condiments, slice into wedges and enjoy!