Description
Delight in these light and fluffy Spring Onions Okara Pancakes, a wholesome fusion of Japanese okara and garden‑fresh spring onions. Perfect for a nutritious breakfast or brunch, they’re gluten‑friendly, protein‑rich, and bursting with savory flavor. Ideal for health‑conscious food lovers seeking a unique, plant‑based twist on classic pancakes.
Ingredients
- Dipping sauce: 1/16 teaspoon garlic powder or 1 garlic clove minced, ⅛ teaspoon onion powder, 1 tablespoon hot water, 1 ½ tablespoon Japanese soya sauce, 1 teaspoon rice vinegar, ½ teaspoon sesame oil, ¼ teaspoon grated fresh ginger, ⅛ teaspoon brown sugar, ½ small red chili finely sliced, ½ teaspoon chives or green onion finely sliced
- Pancakes: 3 large eggs, 150 g fresh okara, 60 g (2.3 oz / ¾ cup) spring onions finely chopped, 150 g (5.35 oz / 1 slightly heaped cup) plain flour, 150 ml (150 g / 5.3 oz / ¾ cup) unsweetened soy milk (can substitute other milk), 1½ tsp sesame oil, 1½ tsp grated fresh ginger, ¾ tsp salt, freshly ground black pepper, 6 Tbsp oil for cooking
Instructions
- Prepare the dipping sauce: combine garlic powder (or minced garlic), onion powder, hot water, soy sauce, rice vinegar, sesame oil, grated ginger, brown sugar, sliced red chili, and chives in a small bowl. Stir until smooth and set aside.
- In a mixing bowl, whisk together eggs, fresh okara, and grated ginger until well blended.
- Add chopped spring onions, plain flour, soy milk, sesame oil, and salt. Mix until a smooth batter forms; season with freshly ground black pepper to taste.
- Heat a non‑stick skillet over medium heat and add 1 Tbsp oil. Pour approximately ¼ cup of batter per pancake, spreading gently.
- Cook each pancake for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip carefully and cook another 1–2 minutes until golden brown.
- Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter, adding more oil as needed.
- Serve the pancakes drizzled with the prepared dipping sauce.
Notes
For a richer flavor, substitute part of the soy milk with coconut milk. These pancakes freeze well; store in an airtight container for up to 2 days and reheat in a skillet. Adjust salt and pepper to personal preference, and feel free to add herbs like cilantro for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: B
- Method: Pan-fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: okara, spring onion, pancake, gluten‑free, Japanese, healthy breakfast