(Gluten-Free Okonomiyaki-Inspired Pancakes)
Crispy, nourishing, and packed with flavour—your new go-to breakfast upgrade.
These Savoury Sunrise Cabbage Cakes are a gluten-free, dairy-free twist on the beloved Japanese okonomiyaki. Loaded with fiber-rich cabbage, protein-packed eggs, and the umami boost of nutritional yeast, this breakfast is both energizing and satisfying. Topped with a refreshing coconut yogurt sauce infused with garlic and cucumber, plus crunchy seaweed and sesame seeds, each bite is layered with bold, balanced flavours.
Whether you’re starting your day or needing a mid-morning boost, these veggie-rich pancakes keep you full without weighing you down. Plus, they’re quick to make and easy to customize with your favourite veggies or herbs.
Nutritional Highlights (per serving, approx. 2 cakes):
- High in Fiber – From cabbage and cucumber to keep digestion smooth and support gut health
- 12–15g Protein – Thanks to the eggs and nutritional yeast for steady energy
- Low Sugar & Low Dairy – Naturally free of refined sugars and completely dairy-free
- Healthy Fats – Coconut yogurt and sesame seeds provide satiety and brain-boosting fats
- Vitamins & Minerals – Rich in B-vitamins, antioxidants, and plant-based iron
You can store your Savory Sunrise Cabbage Cakes easily for later meals. Here’s how:
Refrigerator Storage:
- Let the pancakes cool completely after cooking.
- Place them in an airtight container, using parchment paper between layers to prevent sticking.
- Store for up to 4 days in the fridge.
Freezer Storage:
- Lay the cooled pancakes flat on a baking sheet lined with parchment and freeze until solid (about 1–2 hours).
- Transfer to a freezer-safe container or zip-top bag with parchment between each pancake.
- Store for up to 2 months.
Reheating Tips:
- Stovetop (best texture): Heat in a lightly oiled skillet over medium heat for 3–4 minutes per side until warmed through and crispy.
- Oven/Toaster Oven: Bake at 375°F (190°C) for 8–10 minutes.
- Microwave: Not recommended for best texture, but use 60–90 seconds if in a pinch.
SAVOURY SUNRISE CABBAGE CAKE
Ingredients
Method
- Make the yogurt sauce:In a small bowl, mix together the coconut yogurt, minced garlic, chopped cucumber, and a pinch of salt. Set aside in the fridge to let the flavours blend.
- Prepare the pancake mixture:In a large mixing bowl, combine the shredded cabbage, scallion, nutritional yeast, gluten-free panko, eggs, and salt. Mix well until everything is evenly coated and the mixture holds together loosely.
- Heat a generous amount of oil in a nonstick or cast-iron skillet over medium heat. Scoop about ½ cup of the cabbage mixture into the pan and flatten it gently into a pancake shape. Cook for 3–4 minutes per side, or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed.
- Assemble and serve:Place the cooked pancakes on a serving plate. Drizzle or dollop with the yogurt sauce, then sprinkle with sesame seeds and sliced seaweed.