These savory, veggie-packed Chicken and Cabbage Pancakes are a fun, meal-prep-friendly twist on Japanese okonomiyaki, perfect for using up leftover ingredients and adding global flavor to your weekly meals!
Prep the veggies: Heat your pan over medium-high and add a little olive oil. Toss in the sliced carrots, bell peppers, and cabbage. Sauté for 3–5 minutes until softened. Remove from heat and let the veggies cool to room temp — this step helps avoid scrambling the eggs later!
Mix it up: In a large bowl, crack in your eggs and whisk until smooth. Add in the cooled veggie mix, cooked ground chicken, fish sauce, and flour. Mix everything until well combined.
Cook the pancakes: Reheat your pan to medium-high heat and lightly oil it. Scoop about ½ cup of your mixture and pour it into the pan, shaping it into a 4-inch circle. Cook for about 3–4 minutes until the bottom is golden brown, then flip and cook for another 1–2 minutes until perfectly golden.
Repeat and serve: Add more oil to the pan as needed and repeat with the rest of the batter. Serve hot, or let them cool and portion them out into your meal prep containers!
Optional finish: Top with fresh cilantro for a pop of color and herby flavor. Bonus points if you drizzle a little sriracha mayo or soy drizzle for extra flair!
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Notes
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.
Chicken and Cabbage Pancakes (Okonomiyaki)
Equipment
Ingredients
Instructions
Video
Notes
Nutrition