Had you previously heard of okonomiyaki? Because I sure didn’t. But i’m really glad I stumbled on it because it’s the most flavorful pancake you’ll ever try. It’s a Japanese classic, packed full of veggies, and healthy too!
What’s your favorite way to pancake? Tell me in the comments and tag me on Instagram!
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½ head of cabbage, shredded
¾ cup carrots, shredded
1 bell pepper, shredded or finely diced
2 tbsp scallions, thinly sliced
1 ½ inch ginger minced
2 tbsp rice vinegar
2 tbsp soy sauce
¾ tsp salt
¼ tsp black pepper
3 tbsp nutritional yeast
1 tbsp miso
2 tsp crumbled nori
¾ cup unbleached white flour
¼ cup chickpea flour
½ tsp baking powder
2 tbsp spicy ketchup
1 tbsp vegan Worcestershire sauce
½ tsp agave
1 tbsp lime juice
Vegan Mayo Sauce
2 tbsp vegan mayo
1 tbsp rice vinegar
Combine all veggies in a large bowl. Add ginger, vinegar, soy sauce, salt, pepper, nutritional yeast, miso and nori. Let sit for 10 minutes.
Mix in the flours and baking powder and mix thoroughly. If the mix is too dry, you can add a little water.
Heat a pan (cast iron is perfect for this) over medium heat, add oil. Once hot, spread about ⅓ cup batter to about ¼ to ½ inch thick pancake and cook until browned on each side.
Combine the ingredients for the tonkatsu sauce and the vegan mayo sauce (separately).
When pancakes are ready, drizzle with each of the sauces. Sprinkle with any remaining thinly sliced scallions.