Recipe by Steph Schall Hub
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
This is a vegan version of the savoury Japanese pancake, which means “as you like it”. Use the base of protein rich chickpea flour, and add whatever shredded veggies you love. Fry up some small crispy pancakes for a light lunch or dinner!
Serves 4
Ingredients
Pancakes
1 cup chickpea flour
1 teaspoon baking powder
1 tablespoon nutritional yeast
¾ cup water
1 tablespoon olive oil/avocado oil
1 teaspoon shiro miso, light coloured and gluten free
1 teaspoon minced ginger
½ head of cabbage, white or green
2 carrots
4 spring onions
½ teaspoon seaweed salt OR dulse flakes (optional)
Sea salt and fine black pepper to taste
To serve
Tonkatsu sauce
Sriracha mayo or vegan mayonnaise
Chopped spring onions
Sliced radish
Steps
1. To make the pancake, add the chickpea flour, baking powder, nutritional yeast and whisk while slowly adding the water. Mix in the oil, miso and ginger in to make a thick batter.
2. Shred the cabbage and carrot finely. Chop the spring onions and add all vegetables to the batter, folding to combine.
3. Add the seaweed flakes or seaweed salt, then season to taste with salt and black pepper.
4. Heat a frypan over medium heat, and add a teaspoon avocado oil. I found that making smaller pancakes yielded a crispier result, and ensuring no thicker than 3cm. Cook in batches for best results.
5. Cook for 5-7 minutes on one side then flip. Cook on the other side for a further 5-7 minutes (shorter time if smaller pancakes, and longer if larger pancakes). It should feel lightly springy and crispy on outside to touch.
6. To serve, add 1-2 teaspoons Tonkatsu sauce to the top of the pancake and brush over the pancake with a pastry brush or back of a spoon. Drizzle with the sriracha mayo or favourite mayonnaise. Garnish with spring onion and sliced radish, and serve immediately.
Notes
Tonkatsu sauce can be found at any Asian grocer, and is a type of barbeque sauce traditionally served with Okonomayaki.
Any mayonnaise can be used for the pancake, I have use sriracha mayo in this recipe, which is vegan, and already comes in a handy squeezy bottle. If you are using mayonnaise from a jar, you can add it to a squeeze bottle or alternatively, thin it out with some hot water and drizzle it over the pancake for a similar effect. Kewpie mayonnaise is traditionally used when making Okonomayaki, but this contains egg and dairy.
Seaweed salt can be made by processing a toasted and torn nori sheet, ¼ cup toasted sesame seeds, and 1-2 teaspoons sea salt together for a delicious seasoning. Alternatively, you can use Dulse flakes, which is a type of seaweed that comes in a ready flaked form, available from health food shops or some Asian grocers.
Steph Schall is a plant-based chef, registered nurse, qualified yoga instructor and health coach. She is the resident chef at the Abbie James HQ and you can find out more about her culinary adventures and her cooking classes at www.stephschallhub.com
Read our interview with Steph here.
