Gluten-Free Okonomiyaki (Savory Japanese Pancake)

Gluten-Free Okonomiyaki (Savory Japanese Pancake)

Serves 2 (large)



  • 1 cup Renewal Mill 1:1 baking flour
  • ¾ to 1 cup of warm water
  • 1tsp kombu dashi powder (there are dozens of alternatives to kombu dashi, you can substitute regular fish based dashi or a clear vegetable stock instead of water and dashi as well)
  • 2 cups of shredded vegetables – there’s some flexibility here but traditional okonomiyaki has cabbage as the primary vegetable with other veggies playing supporting roles
    • Green Cabbage – you can use most any variety here, we used napa cabbage, savoy is also amazing here
    • Red Cabbage – for color
    • Half cup of thinly sliced shitake
    • Half cup of oyster mushrooms torn into strips
    • Two scallions – finely sliced
  • Sesame oil for frying


  • Shaved bonita flakes – skip these if you’re keeping it strictly vegan
  • Kewpie Mayo – you can substitute vegan mayo – Kewpie has an eggless version but it can be challenging to find
  • Okonomiyaki sauce – Otafuku Okonomiyaki sauce happens to be vegan
  • Furikake


Start with prepping your veggies, thinly slice cabbage ad mushrooms, thinly slice scallions on a diagonal, put some scallions to the side for garnish, then toss the remainder of the vegetables in a large bowl to mix.

In a separate bowl, mix dashi powder with warm water – if kombu dashi isn’t available, you can substitute regular dashi (in liquid form mixed according to package directions, but it won’t be vegan) or clear vegetable broth you should have ¾ to one cup of liquid.

Slowly mix your dashi broth into the Renewal Mills flour – you want the result to be slightly thick batter – like a pancake batter.

Pour the batter over your prepped vegetables and toss to coat. Warm a large skillet over high heat, once the pan is hot, add a splash of sesame oil and turn the heat down to medium-low heat.

Scoop one half of the batter mix onto the pan, using a spatula flatten the batter, shaping it into a circle.

Cook over medium-low heat for 5 to 7 minutes until golden brown (if the pancake is browning too fast, turn the heat down), then flip and cook on the other side for 5 minutes.

Once cooked through, transfer to a plate and garnish – squeeze okonomiyaki sauce back and forth across the pancake, turn the plate a quarter turn and repeat with the Kewpie mayo. Sprinkle bonita flakes (skip if you’re keeping it vegan), furikake, and green onions and serve!

Recipe creation by Chi Dixon of Berkeley Bowl Marketplace

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.