How To Make Chef Cynthia's Version Of A Japanese Pancake | Vegan Okonomiyaki Recipe

How To Make Chef Cynthia's Version Of A Japanese Pancake | Vegan Okonomiyaki Recipe
Pancake! The first thing that comes to mind: Maple syrup, honey, sweet, milky, and fluffy!
This is not that pancake. I figured since our last recipe was a little bit on the sweet side (Caramel popcorn), I'll go towards the opposite today.

The recipe for this afternoon is a Japanese Pancake called Okonomiyaki. It is popular street food in Japan and is normally made with a variety of vegetables, tempura scraps, pork belly, and eggs.
For my version, I am putting my vegan/vegetarian twist on it.

This is so easy with readily available ingredients in your local supermarket or farmers market. This is the type of pancake that you can have for lunch! Trust you are looking after yourself.
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𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
For the Pancakes:
1 cup All-Purpose Gluten-Free Flour
Soy Milk, as much as needed
1 White Onion, thinly sliced
600g Cabbage, thinly sliced
1 Large Carrot, peeled and grated
2 Spring Onions, sliced
Salt and Black Pepper, to taste
Coconut Oil, for frying
For Serving:
2 Tbsp Hoisin Sauce
2 Tbsp Vegan Mayo
1 Seaweed Nori, blend to make small pieces
1 Spring Onion, sliced
A pinch of #inspiration

𝗠𝗘𝗧𝗛𝗢𝗗
Add flour, salt, and milk into a bowl and whisk to make a batter. It should be a bit thicker than pancake batter.
Fold the veggies in the batter.
Heat a pan on low and coat the bottom of the pan with oil.
Place a handful of batter into the pan and form it into a round, pancake form.
Gently press the pancake down and cook for about 8 minutes on both sides.
Flip and cook on the other side for 8 more minutes.
Serve with hoisin sauce, mayo, seaweed, and sliced spring onions.
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Makes: 3 large pancakes
Prep time: 5 mins
Cooking time: 20 mins
Freezer-friendly: No
C, NF, DF, RSF, GF, VEG, V

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