Savoury pancakes for the win! If you’ve ever tried these from a local Japanese joint (or even if you haven’t), you gotta try my healthy, vegan, egg + gluten free version. Taste SENSATION! In 15 mins no less. PLUS, they have the added probiotic benefit of sauerkraut inside – which you can make yourself at home for a sweet penny! Too easy. Get your fellow kraut lovers round and treat yourselves to these beauts.

Watch the video above and get the full recipe and blog post here:
http://bit.ly/vegan_okonomiyaki

x Buffy

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J A P A N E S E O K O N O M I Y A K I P A N C A K E S

INGREDIENTS:
1 1/2 c chickpea flour
1/2 c millet flour
1 1/2 c water
2 c sauerkraut
1 spring onion thinly sliced
1/2 tsp sea salt

To cook:
2 tbsp coconut oil

To serve:
vegan aioli
plum sauce or other relish/sweet sauce
capsicum
carrot
mesclun
karengo fronds or torn up nori sheets
chilli flakes

HOW TO:
1. Mix all pancake ingredients together and leave for 6-8 hours or overnight to ferment and thicken in a covered bowl on the bench.
2. Heat 1/2 tbsp coconut oil in a large pan on medium, then place 1/2 cup measures of the mix in the pan and flatten into a wide pancake. Cook for 3-4 minutes until bubbles start to appear and the mixture begins to dry up on top, then flip and cook for another 4 minutes. Place on a plate and pop in the oven on 50 C fan bake to keep warm.
3. Repeat with remaining 3 pancakes, adding another 1/2 tbsp coconut oil before each one, then stacking them on top of the existing ones and keeping in the oven until complete.
4. Serve each with 2 tablespoons aioli, 2 tablespoons plum sauce, 1/4 of the cabbage and mesclun, and 1 tbsp karengo/nori to finish.
5. Best served immediately, although you can make double/triple the batter and keep in the fridge (after fermenting 6 hours or overnight) for up to 5 days before cooking.

ENJOY xx

For more nutritional tips on this recipe, and general foodie musings, check out my full blog post here: bit.ly/vegan_okonomiyaki