Photo of Japanese pancakes by WW

Japanese pancakes

PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Also known as okonomiyaki, these tasty pancakes are super quick and simple to make


White Self Raising Flour

75 g

Egg white(s), raw

1 individual

Chinese Leaves (Amaranth Leaves)

40 g, shredded

Premium ham

40 g, extra lean, chopped

Root Ginger

1½ teaspoons, finely grated

Spring Onions

1 medium, trimmed and very thinly sliced on the diagonal

Calorie controlled cooking spray

4 spray(s)


40 g

Reduced Fat Mayonnaise

2 teaspoons

Sesame Seeds

½ teaspoons, toasted


  1. Put the flour in a medium bowl and make a well in the centre. Whisk 80ml water with the egg white in a small jug. Add to the flour and stir to combine. Add the Chinese leaf, ham, ginger and white part of the spring onion, and mix well.
  2. Lightly mist a medium nonstick frying pan with cooking spray and put over a medium heat. Using half the mixture per pancake, cook 2 pancakes for 4 minutes or until bubbles appear on the surface. Turn and cook for 3 minutes or until cooked through. Transfer to a serving plate.
  3. Meanwhile, mist another frying pan with cooking spray and stir-fry the bean sprouts for 2-3 minutes.
  4. Thin the mayonnaise with a little cold water and drizzle over the pancakes. Serve topped with the bean sprouts, remaining spring onion and sesame seeds.


To toast the sesame seeds, dry fry them in a small frying pan set over a medium heat. Toss the pan often and cook until the seeds are toasted and golden – keep an eye on the pan at all times as they can turn from golden to burnt in a matter of seconds.