Makes: 2 x 22cm
Prep: 15 minutes
Cook: 12 minutes each pancake

Ingredients

Gluten-Free Batter:

• 180g (1 ¼ cup) Well & Good gluten-free self-raising flour
• 250ml vegetable stock, cold
• 2 medium eggs
  

Vegetables:

• 4 tablespoons light olive oil
• 300g (3 cups) green cabbage, finely shredded
• 100g (1 cup) shitake mushrooms, sliced thin
• 100g (1 cup) carrot, shredded
• 2 spring onions, finely sliced
• ½ teaspoon sea salt
• ½ teaspoon pepper

Garnish:

• Okonomiyaki Sauce*
• Kewpie Mayonnaise
• Everything Bagel Seasoning
• Seaweed Snack Sheets, crushed (or seaweed flakes)
• Sushi Pickled Ginger

*Okonomiyaki Sauce:

• 4 tablespoons tomato sauce, gluten free
• 2 tablespoons oyster sauce, gluten free
• 1 tablespoon tamari soy sauce, gluten free

Method

1. In a bowl, combine the Okonomiyaki sauce and set aside.
2. In a separate very large bowl, whisk together the ingredients for the gluten-free batter until smooth. Set aside to rest for 15 minutes.
3. In the meantime, finely slice and shred all the vegetables including the cabbage, mushrooms, carrot and green onions. Place the vegetables into the bowl with the batter and stir to combine well, making sure the batter is evenly distributed. Season with sea salt and pepper.
4. Heat half the olive oil in a non-stick 20-22cm frying pan and add half the vegetable mixture. Press down with the back of a spoon so it fills the pan in an even and flat layer. Leave it to fry for 6 minutes over a medium heat or until set and golden. Carefully flip the pancake over and cook a further 6 more minutes.
5. Place onto a large plate and drizzle with Okonomiyaki sauce, Kewpie mayonnaise, seaweed flakes, everything bagel seasoning and sushi pickled ginger.