Healthy Made Tasty. A Cancer Council website
Healthy Made Tasty. A Cancer Council website
Home > Recipes > Japanese vegetable pancakes

Japanese vegetable pancakes

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Preparation time: 15 minutes
Cooking time: 10 minutes
Makes: 12
 
  • 1.5 serves of vegetables per 
  • pancake
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Ingredients

½ small cabbage, very thinly sliced
4 medium carrots, grated
2 cups baby spinach, very thinly sliced
4 spring onions, thinly sliced
½ cup wholemeal plain flour
6 large eggs, lightly beaten
Pinch of salt
Olive oil

Savvy swaps

You can swap:

Spring onion
1/2 small onion, finely chopped

Tips

  • With wholemeal flour and vegetables, this recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Baby spinach is rich in folate. Folate helps reduce tiredness and fatigue.  
  • Carrots provide beta carotene. Beta carotene is important for normal vision. 

  • Pancakes can be spread on a tray in the freezer until frozen and then placed in an airtight container for easy storage.  
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ vegetables to help reduce food waste. 
  • Use the leftover cabbage to make coleslaw.

  • Buying in bulk can help save money in the long run. A larger packet of flour or eggs may be cheaper per 100g. 
  • Eggs provide a low cost, easy to prepare source of protein and other nutrients. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ carrots to save money. 

Method

Step 1
Place the vegetables in a bowl and mix together.

Step 2
Toss with the flour, ensuring it coats all the vegetables.

Step 3
Stir in the eggs and pinch of salt.

Step 4
Lightly grease a large non-stick fry pan with olive oil and heat over medium-high heat. You may need to re-grease between batches.

Step 5
Add heaped tablespoons of the mixture to the fry pan. Gently press to flatten. Cook until golden, approximately 3 minutes, and then turn to cook the other side.  


Serving suggestion: try spread with cream cheese to make a sandwich’. 

Food safety tip: if you are packing leftovers for lunch, pancakes need to be kept cold so pack an ice brick.

Tips

  • With wholemeal flour and vegetables, this recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Baby spinach is rich in folate. Folate helps reduce tiredness and fatigue.  
  • Carrots provide beta carotene. Beta carotene is important for normal vision. 

  • Pancakes can be spread on a tray in the freezer until frozen and then placed in an airtight container for easy storage.  
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ vegetables to help reduce food waste. 
  • Use the leftover cabbage to make coleslaw.

  • Buying in bulk can help save money in the long run. A larger packet of flour or eggs may be cheaper per 100g. 
  • Eggs provide a low cost, easy to prepare source of protein and other nutrients. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ carrots to save money. 

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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