Fit Okonomiyaki – Japanese Cabbage Veggie Pancake

Name: Fit Okonomiyaki – Japanese Cabbage Veggie Pancake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 3 cups finely shredded cabbage; 2 eggs; 1/2 cup whole wheat flour; 1/4 cup water or vegetable stock; 2 green onions, chopped; 1 small carrot, grated; 1 tablespoon reduced-sodium soy sauce; 1 teaspoon freshly grated ginger; 1 tablespoon olive oil; 2 tablespoons light okonomiyaki sauce; 1 tablespoon nori (seaweed) flakes

Made with plenty of cabbage and egg, this light Japanese pancake offers a low-calorie and filling meal.

Total: 30 min
Servings: 2 servings
Difficulty: Easy
Calories · per serving: 320 kcal

Updated: July 25, 2026

In short

Fit Okonomiyaki – Japanese Cabbage Veggie Pancake contains 320 calories per serving: 18 g protein, 38 g carbohydrate and 11 g fat. It takes 30 minutes in total and makes 2 servings.

About this recipe

Okonomiyaki is one of the most beloved street foods in Japanese cuisine, and this light version is made with whole wheat flour. The combination of plenty of vegetables and egg offers a low-calorie yet filling option.

Method

1
Place the cabbage, carrot and green onions in a large bowl.
2
In a separate bowl, whisk the eggs, flour, water, soy sauce and ginger.
3
Pour the batter over the vegetables and mix thoroughly.
4
Heat a non-stick pan with the olive oil over medium heat.
5
Pour the mixture into the pan, spread it into a thick pancake and cook for 5-6 minutes.
6
Carefully flip and cook the other side for another 5 minutes until golden.
7
Serve hot, topped with okonomiyaki sauce and nori flakes.