Japanese Tomato Pancakes
Soft quinoa crepes served with a savoury tomato sauce.
- Prep
- 10 min
- Quinoa soak
- 6–8 hours or overnight
- Cook
- 20–25 min*
- Serves
- 2
Ingredients
Tomato Sauce
- 2 medium ripe tomatoes, grated or blended (~¾ cup)
- 1 tbsp coconut aminos
- 1 tsp tamari
- ½ tsp rice vinegar or apple cider vinegar
- ½ tsp toasted sesame oil
- 1 clove garlic, grated
- Salt, to taste
- Optional: pinch of white or black pepper
Quinoa Crepes
- ½ cup quinoa (soaked overnight or 6–8 hours)
- ~¼ cup water
Nutrition
Per serving (1/2 of batch), estimated
- Calories
- 200 kcal
- Protein
- 7.4 g
- Carbohydrates
- 34.6 g
- Fat
- 4.0 g
- Fibre
- 4.5 g
Method
- 1
Heat sesame oil in a pan and sauté garlic briefly (do not brown).
- 2
Add tomatoes, coconut aminos, tamari, vinegar, salt, and pepper. Simmer for 6–8 minutes until slightly thickened. Set aside.
- 3
Drain soaked quinoa, blend with water until smooth.
- 4
Heat a non-stick pan and pour a thin layer of batter, spreading into a crepe.
- 5
Cook until edges lift, flip, and cook the other side.
- 6
Repeat with remaining batter.
- 7
Serve crepes warm with the tomato sauce.
Turn these into a more complete meal by filling or topping them with tofu, edamame or sautéed vegetables. The tomato sauce already contains tamari and coconut aminos, so taste before adding extra salt.
Notes
Light | Vegetable-forward | Balanced
Serving — Fold or roll like a wrap. Add sautéed vegetables or tofu for extra protein. Nutrition basis: ½ cup dry quinoa ≈85 g; includes sauce; excludes optional tofu/vegetable fillings. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* Cook 20–25 min including sauce and crepes.